Cal Smart Greek-Inspired Pork Chops
with Lemony Roasted Potatoes and Feta Snap Peas
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Red potato • Pork chop • Sugar snap peas • Lemon • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Garlic, cloves
7 g
Parsley
400 g
Red Potato
1 unit(s)
Lemon
227 g
Sugar Snap Peas
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then pork.
- Pan-fry 2-3 min per side, until golden.
- Transfer pork to another unlined baking sheet.
- Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, trim, then halve snap peas.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and suagr snap peas. Cook for 1-2 minutes, stirring occasionally, until tender-crisp.
- 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.
- 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.
- Thinly slice pork.
- Divide pork, potatoes and snap peas between plates.
- Dollop yogurt sauce over pork.
- Sprinkle remaining feta and parsley over everything.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.
