Low-carb · 20 min
Grilled Pork Chop with Raw Brussels Sprout, Orange & Avocado Salad
- 20 min
- 2–6 servings
- 710 kcal / serving
A grilled pork chop rests on a bed of raw Brussels sprouts, orange segments, avocado, and pumpkin seeds. The crisp vegetables and bright dressing balance the rich meat for a quick weeknight bowl.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ lbBrussels sprouts
- ½ small bunchgreen onions (scallions)
- 2oranges
- 2pork chops, boneless
- ¼ cuppumpkin seeds
- avocados
From the pantry: black pepper, extra virgin olive oil, fish sauce, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · mandoline slicer (optional) · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ lbBrussels sprouts
- ½ small bunchgreen onions (scallions)
- 2oranges
- avocados
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- ¼ cuppumpkin seeds
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| oranges | 2 | 4 | 6 |
| pork chops, boneless | 2 | 4 | 6 |
| pumpkin seeds | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat your grill pan, outdoor grill, or skillet over medium-high heat.
- Pat the pork chops dry, then season both sides with salt and pepper.
- When the pan is hot, slick it with oil and cook the chops until browned and cooked through, about 4–5 minutes per side. Transfer to a clean plate.
- Wash and dry all produce while the pork rests.
- In a medium bowl, juice half an orange, whisk in fish sauce and oil to make a dressing.
- Cut the remaining orange into thin half-moon slices and add to the dressing along with trimmed Brussels sprouts, green onions, avocado, and pumpkin seeds; toss to combine.
- Thinly slice the pork chops and serve them with a portion of the salad on the plate.
Two tips
- Prep the salad components ahead by washing and drying the produce first, then chill until ready to toss.
- Consider serving the salad on top of greens or alongside crusty bread to vary textures if desired.
Nutrition per serving
- Calories
- 710 kcal
- Protein
- 43 g
- Carbs
- 39 g
- Fat
- 47 g
- Fiber
- 16 g
- Sodium
- 162 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.