Mediterranean-Inspired Pork Chops
with Sun-Dried Tomato Pesto Orzo- Wheat
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Soy
- Sulphites
- Milk
- Mustard
- Peanuts
- Sesame
- Wheat
- Egg
- Fish
- Triticale
Grab a plate and get ready to feast on succulent pork chops with Zesty Garlic Blend atop a vibrant and delicious sun-dried tomato pesto orzo. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Pork chop • Zucchini • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • 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) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Chops, boneless
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Tree nuts, Soy, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite. Strain orzo, then return to the pot, off heat.
- Stir in stock powder and 1 tbsp (2 tbsp) butter.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Pat pork dry with paper towels. Season all over with pepper and half the garlic salt.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- When pork is done, transfer to a cutting board to rest for 3-5 min.
- To a large bowl, add pesto, half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper and remaining garlic salt, then whisk to combine.
- Add veggies, orzo and half the feta to the bowl. Stir to combine.
- Thinly slice pork.
- Add any pork resting juices to the orzo.
- Divide orzo between plates. Top with pork chops.
- Drizzle yogurt sauce over top, then sprinkle with remaining feta.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the sun-dried tomato pesto, though some found the pork a bit bland. Consider adding more seasoning to the meat for extra flavor.
- Ease of prep: Instructions were confusing for some, mentioning two pots of boiling water when only one was needed. Simplify by using a single pot for cooking.
- Suggestions: Try adding olives for extra Mediterranean flair. Some preferred this dish with chicken instead of pork chops.
- Portions: Several reviewers mentioned the quantities were small, especially for feeding four adults. Consider increasing portion sizes if needed.
