Aromatic grilled pork chops with light crispy kale and tart pomegranate seeds.
|4||Maple Leaf Prime® Portions Boneless Pork Chops|
|2 tbsp||Harissa paste|
|3 tbsp||Lemon juice, divided|
|8 tbsp||Olive oil, divided|
|1 bunch||Curly kale, stems removed and roughly chopped|
|Salt & pepper|
|2 cups||Diced butternut squash (about ½” (1 cm) cubes)|
|1/4 cup||Pomegranate seeds (or diced apple)|
|1/4 cup||Crumbled feta cheese|
|3 tbsp||Toasted pumpkin seeds|
PLACE pork chops in a shallow pan. Mix together Harissa paste, and 1 tbsp (15 mL) each of lemon juice and olive oil. Coat the pork chops with the mixture. Refrigerate for at least 30 minutes or up to 4 hours.
PREHEAT oven to 375°F (190°C).
LINE two baking sheets with parchment paper. Arrange the kale on one of the baking sheets and drizzle with the 3 tbsp (45 mL) of olive oil. Sprinkle with salt and pepper and toss to coat.
ARRANGE the squash on the second baking sheet, drizzle with 2 tbsp (30 ml) olive oil, toss to coat and place both pans in the preheated oven. Bake for 20-30 minutes or until the kale is crisp and flakey yet still green. Squash should be golden and tender. Remove from the oven and allow to cool to room temperature.
PREHEAT the BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill the pork chops for 3-4 minutes per side or until evenly char-grilled and the internal temperature reaches 160°F (71°C).
WHISK together lemon juice, honey and remaining olive oil. Season with salt and pepper.
TOSS kale and squash in a large bowl along with pomegranate seeds, Feta and pumpkin seeds. Drizzle with dressing and serve with the Harissa pork chops.
Substitute pine nuts for pumpkin seeds or chicken breasts for pork chops. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
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