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Cal Smart Souvlaki-Spiced Pork
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Cal Smart Souvlaki-Spiced Pork

Cal Smart Souvlaki-Spiced Pork

with Fresh Salad

Classic Greek souvlaki gets a Cal Smart makeover, without sacrificing any of that beloved flavour! Juicy pork chops go perfectly alongside the timeless favourite Greek-style salad and creamy tzatziki. Happy eating!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Optional Spice
Calorie Smart
Allergens:
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

113 g

Baby Tomatoes

30 g

Mixed Olives

(Contains Sulphites)

56 g

Red Onion

56 g

Baby Spinach

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ cup

Feta Cheese, crumbled

(Contains Milk)

200 g

Green Bell Pepper

56 mL

Tzatziki

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Sugar*

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Nutrition Values

Calories540 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate18 g
Sugar10 g
Dietary Fiber4 g
Protein48 g
Cholesterol110 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Small pot
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Aluminum Foil

Instructions

Prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tbsp mild, 1/2 tbsp medium and 1 tbsp for spicy! Quarter tomatoes. Core, then cut pepper into 1/4-inch pieces. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Drain, then roughly chop or tear olives.

Pickle onions
2

Add onions, vinegar, 2 tbsp water and 1/2 tbsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves and onions soften, 2-3 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.

Prep pork
3

Pat pork dry with paper towels. Season with 1/2 tbsp Lemon-Pepper Seasoning. (NOTE: Reference heat guide.)

Cook pork
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Transfer pork to a plate. Loosely cover with foil and set aside to rest, 2-3 min.

Make salad
5

While pork roasts, remove large bowl with pickled onions from fridge. Stir in 1 tbsp oil (dbl for 4 ppl). Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.

Finish and serve
6

Thinly slice pork. Divide salad and pork between plates. Top pork with tzatziki. Sprinkle remaining feta over top.