Greek Pesto Pork Chops
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Greek Pesto Pork Chops

Greek Pesto Pork Chops

with Lemony Pearl Couscous Salad

Grab a plate and get ready to feast on succulent pork chops with Greek pesto atop a vibrant and delicious lemony pearl couscous salad.


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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Chops, boneless

¾ cup

Pearl Couscous

(Contains Wheat)

1 unit(s)


1 unit(s)

Mini Cucumber

1 unit(s)


7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

¼ cup

Greek Pesto

(May contain Soy, Sulphites, Milk)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)


Nutrition Values

Calories550 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate55 g
Sugar3 g
Dietary Fiber5 g
Protein50 g
Cholesterol120 mg
Sodium710 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium125 mg
Iron3 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Large Bowl
Small Bowl


  • Heat a medium pot over medium-high heat.
  • When hot, add 1/2 (1tbsp) tbsp oil, then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min.
  • Add 1 1/3 cups (2 2/3 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
  • When couscous is done, drain and return couscous to the same pot, off heat
  • Meanwhile, cut tomatoes into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Halve cucumber lengthwise, then cut into 1/2-inch pieces.
  • Finely chop parsley.
  • Pat pork dry with paper towels. Season all over with Dill-Garlic Spice Blend, salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
  • When pork is done, transfer to a cutting board to rest for 3-5 min.
  • Add half the pesto, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add remaining parsley, feta, tomatoes, cucumbers and couscous to the bowl. Stir to combine.
  • Combine half the parsley, remaining pesto and 1/4 tsp (1/2 tsp) lemon zest in a small bowl.
  • Thinly slice pork.
  • Divide couscous salad between plates. Top with pork chops.
  • Drizzle pesto sauce over top.
  • Squeeze a lemon wedge over top, if desired.
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