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Seared Pork Chops

Seared Pork Chops

with Herb Dressing and Roasted Veggies

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Oregano and parsley ought to get to know each other more, because we think they make a great couple. Spooned over juicy, pan-seared pork chops, this bright and tangy herb dressing truly shines. If you've never roasted veggies before, you're in for a treat: they become sweet and caramelized in the oven!

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Pork Chops, boneless

20 g

Oregano

20 g

Parsley

10 g

Garlic

56 g

Red Onion, chopped

1.5 cup

Basmati Rice

380 unit

Red Bell Pepper

454 g

Zucchini

2 unit

Vegetable Broth Concentrate

1 unit

Lemon

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories529 kcal
Fat7 g
Saturated Fat2 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol67 mg
Sodium652 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Paper Towel
Garlic Press
Zester
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Position a rack in the top-third of your oven. Preheat the broiler to high (to broil the veggies).

Wash and dry all produce.* In a covered medium pot, bring the broth concentrates and 3 cups water to a boil. Meanwhile, core, then cut the bell peppers into 1-inch cubes. Cut the zucchini in half, lengthwise, then into 1/2-inch thick half moons.

2

Add the rice to the medium pot with the boiling broth. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

3

Meanwhile, on a baking sheet, toss the peppers, onion and zucchini with a drizzle of oil. Season with salt and pepper. Broil on the top rack of the oven, stirring halfway through cooking, until tender and lightly charred, 8-10 min. (TIP: Keep your eye on the veggies the last 2 min! Remove from oven if turning dark brown.)

4

Meanwhile, pat the pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)

5

Meanwhile, mince or grate the garlic. Zest, then juice the lemon. Finely chop the parsley and oregano. In a small bowl, combine the lemon zest, lemon juice, garlic, parsley, oregano and 3 tbsp oil. Season with salt and pepper.

6

Fluff the rice with a fork, then season with salt and pepper. Divide the rice, pork and veggies between plates. Spoon over the herb dressing.