Calorie Smart Greek-Inspired Double Pork Chops
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Calorie Smart Greek-Inspired Double Pork Chops

Calorie Smart Greek-Inspired Double Pork Chops

with Lemony Roasted Potatoes and Feta Snap Peas

All the familiar flavours of Greek cuisine are packed into this better-for-you dinner! Garlicky pork, lemony roasted potatoes and feta snap peas round out this weeknight winner, which is finished with a dollop of yogurt sauce, to boot!

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

Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

680 g

Pork Chops, boneless

1 unit(s)

Garlic, cloves

7 g


350 g

Red Potato

½ unit(s)


113 g

Sugar Snap Peas

¼ cup

Feta Cheese, crumbled

(Contains Milk)

45 mL

Yogurt Sauce

(Contains Milk)

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber6 g
Protein86 g
Cholesterol229 mg
Sodium600 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Cook pork

Meanwhile, pat pork dry with paper towels. Season all over with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 2-3 min per side. Remove from heat, then transfer pork to another unlined baking sheet.Roast in the bottom of the oven until cooked through, 8-11 min.**


Meanwhile, trim, then halve snap peas. Zest, then juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley.Peel, then mince or grate garlic.

Cook sugar snap peas

Heat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic. Cook, stirring constantly, until fragrant, 1 min.Season with salt and pepper. Remove from heat, then stir in lemon zest and half the feta.

Finish potatoes

Once potatoes are tender, remove from the oven, then add 1/2 tbsp (1 tbsp) lemon juice and half the parsley to the baking sheet. Toss gently to coat potatoes.

Finish and serve

Thinly slice pork. Divide pork, potatoes and snap peas between plates. Dollop yogurt sauce over pork.Sprinkle remaining feta and remaining parsley over everything.