Lemon-Pepper Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon-Pepper Pork Chops

Lemon-Pepper Pork Chops

with Lemony Braised Potatoes

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

66 g

Mini Cucumber

1 unit


2 tbsp


(Contains Egg, Mustard)

1 unit

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber5 g
Protein46 g
Cholesterol135 mg
Sodium1180 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 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (large 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, thinly slice cucumber into rounds.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 cucumbers 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.**Remove from heat. Transfer pork to a cutting board. Loosely cover 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.