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Greek Double Pork Chops

Greek Double Pork Chops

with Lemony Roasted Potatoes and Snap Peas

Get Up To 20 Free Meals + Free Sides for Life

Get Up To 20 Free Meals + Free Sides for Life

Calories

:

910 kcal

Protein

:

87g protein

Total

:

30 minutes

Difficulty

:

Medium

Allergens:

Milk
Sulphites
Milk
Mustard
Peanuts
Sesame
Soy
Tree nuts
Wheat
May contain traces of allergens

Ingredients: Pork chop.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

680 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

3 tbsp

Yogurt Sauce

(Contains: Milk)

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

Nutrition facts

Calories910 kcal

Fat40 g

Saturated Fat11 g

Carbohydrate48 g

Sugar9 g

Dietary Fiber7 g

Protein87 g

Cholesterol195 mg

Sodium590 mg

Trans Fat0.2 g

Potassium2500 mg

Calcium150 mg

Iron8 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.

Cooking Steps

Roast potatoes

1

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 half the Zest Garlic Blend, 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.

Cook pork

2

Meanwhile, pat pork dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then pork.
Pan-fry for 2-3 min per side, until golden.
Transfer pork to another unlined baking sheet.
Roast in the middle of the oven for 8-12 min, until cooked through.**

Prep

3

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

Cook sugar snap peas

4

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

Finish potatoes

5

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.

Finish and serve

6

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

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