Spicy Tandoori Pork Chops
with Lime-Cashew Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
How to go from a handful of ingredients to slow-carb heaven, in just 20 minutes? You probably knew tandoori paste is a flavour-packed marinade for boneless pork chops. You may not have known the power of cashew butter, lime and roasted garlic as a vinaigrette for roasted Brussels sprouts.
We will send you:
- 2 Pork chops
- 400g Brussels sprouts
- 1 Lime
- 10ml Tandoori paste
- 25g Cashew butter
- 15g Minced roasted garlic
Contains: Cashews
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
6 g
Sodium
300 mg
Total Carb
28 g
Sugars
5 g
Protein
44 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
- Preheat the oven to 450°F.
- Quarter the Brussels sprouts lengthwise.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook the pork
- Meanwhile, pat the pork dry. In a medium bowl, toss with the tandoori paste and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the vinaigrette
- Juice the lime.
- In a small bowl, combine the lime juice, cashew butter, garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the pork and Brussels sprouts between your plates.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
