Lemon-Pepper Pork and Braised Potatoes
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Lemon-Pepper Pork and Braised Potatoes

Lemon-Pepper Pork and Braised Potatoes

with Feta Aioli

Tonight's Mediterranean-style supper is a twist on classic Greek lemon potatoes. Instead of getting slow-roasted in a lemon broth, they're braised in a pan on the stove!


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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

350 g

Yellow Potato

56 g

Spring Mix

56 g

Carrot, julienned

1 unit


2 tbsp


(Contains Egg, Sulphites, Mustard)

1 unit

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Greek Seasoning

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories327 kcal
Energy (kJ)1368 kJ
Fat12 g
Saturated Fat2 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber6 g
Protein17 g
Cholesterol37 mg
Sodium0 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 Non-Stick Pan
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl


Prep and braise potatoes

Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (use large non-stick pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook covered for 10 min.Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min.Remove from heat. Cover to keep warm.


Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.

Assemble salad

Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots and spring mix. Do not toss until ready to serve.

Pan-fry pork

Heat a large non-stick pan over medium heat. While the pan heats, pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.** (NOTE: Don't crowd the pan. Work in batches, if necessary.)Remove from heat. Transfer pork to a cutting board. Cover loosely with foil and set aside to rest, 3-5 min.

Make feta aioli

Meanwhile, add mayo, half the feta, and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

Finish and serve

When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice pork.Divide pork, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle any pork juices and lemony butter from potato pan over pork.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.