

Protein Boost | Pork Chops with Roasted Broccoli
Spicy Sunflower Seed Chimichurri & Sweet Potato Mash
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Protein Boost | Pork Chops with Roasted Broccoli
Spicy Sunflower Seed Chimichurri & Sweet Potato Mash
Power up on proteins! Add pork chops to your meal with our Protein Boost option. In Argentina and other South American countries, chimichurri is to grilled meats what relish is to burgers: a classic green condiment. It contains roasted jalapeño for kick, toasted sunflower seeds for depth, finely diced cucumber and parsley, plus a splash of lime. Phenomenal with pork chops, roasted broccoli served over buttery mashed sweet potatoes—or anything else you may want to experiment with.
We will send you:
- 2 Pork chops
- 450g Sweet potatoes
- 300g Broccoli florets
- 1 Garlic clove
- 1 Bunch of parsley
- 1 Scallion
- 1 Jalapeño pepper
- 1 Cucumber
- 1 Lime
- 25g Sunflower seeds
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
10 g
Sodium
700 mg
Total Carb
68 g
Sugars
14 g
Protein
45 g
Fibre
14 g
Preparation

Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.

Cook the pork
Pat the pork dry with paper towel; season with S&P. In a large 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, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.

Roast the broccoli & jalapeño
Meanwhile, halve and core the jalapeño lengthwise. On a lined sheet pan, toss the broccoli (halve if large) and jalapeño with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.

Toast the sunflower seeds
Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, scraping up any browned bits, 2 to 3 min., until golden brown. Transfer to a cutting board and season with S&P. Once cool enough, roughly chop.

Make the chimichurri
Roughly chop the parsley leaves and stems. Small-dice the cucumber. Juice the lime. Mince the garlic. Thinly slice the scallion crosswise. Finely chop the jalapeño. In a medium bowl, combine the parsley, cucumber, lime juice, jalapeño (add ½ for medium spicy), scallion, sunflower seeds, garlic, remaining spices, 3 tbsp oil (double for 4 portions) and S&P.

Plate your dish
Divide the mash between your bowls. Top with the pork, broccoli and chimichurri. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.

Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.
Get started for just $4.99