Za’atar Pork Chops over Mint-Maple Labneh
with Roasted Beets & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
This elegant dish combines simple seasonal ingredients to make a rich, deep tapestry of colour and flavour. Beet wedges and Brussels sprouts are oven-roasted in a sweet maple syrup and tangy za’atar mix until golden and crispy on the outside. Thick-cut pork chops provide a protein boost and take on the aromatic herbal notes of the za’atar when pan-seared. You’ll lay the sliced pork and gorgeous veg over a cool bed of fresh mint-maple labneh for a quick-but-classy plateful.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 1 Bunch of mint
- 225g Brussels sprouts
- 500g Pre-cooked beets
- 15ml Maple syrup
- 75ml Labneh
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame seeds
You will need:
Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
20 g
Saturated Fat
6 g
Sodium
930 mg
Total Carb
45 g
Sugars
29 g
Protein
51 g
Fibre
10 g
Preparation
Start roasting the vegetables
Preheat the oven to 450°F. Quarter the beets. On a lined sheet pan, toss the beets with ⅓ of the maple syrup and a drizzle of oil; season with ⅓ of the za’atar and S&P. Arrange the beets in a single, even layer and roast in the oven, 8 to 10 minutes, until partially roasted.
Cook the pork chops
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining za’atar and S&P. Add the pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, or until nicely browned and cooked through.
Finish roasting the vegetables
Halve the Brussels sprouts (quarter if large). In a medium bowl, toss the Brussels sprouts with ½ the remaining maple syrup and a drizzle of oil; season with the remaining za’atar and S&P. Remove the sheet pan from the oven and add the Brussels sprouts. Arrange the Brussels sprouts and beets in a single, even layer and return to the oven to roast, stirring halfway through, 10 to 12 minutes, until golden brown and tender.
Make the mint-maple labneh
While the vegetables continue to roast, pick the mint leaves off the stems; roughly chop the leaves, discarding the stems. In a small bowl, combine the labneh, ½ the mint, the remaining maple syrup and a drizzle of olive oil; season with S&P to taste. Stir to combine thoroughly.
Plate your dish
Divide the mint-maple labneh between your plates and spread out in a circular motion. Top with the pork chops (slice beforehand if desired) and vegetables. Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
