Nutritionist's Pick: Greek Roasted Double Pork Chops
with Roasted Green Beans and Lemon-Pepper Potatoes- Milk
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Sesame
- Soy
- Mustard
- Peanuts
- Triticale
Ingredients: Pork chop • Yellow potato • Green beans • Roma tomato • Lemon • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dill • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
170 g
Green Beans
300 g
Yellow Potato
½ unit(s)
Shallot
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Tomato
6 g
Lemon-Pepper Seasoning
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
7 g
Dill
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
680 g
Pork Chops, boneless
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into quarters.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat. Cover and set aside.
- Meanwhile, pat pork chops dry with paper towels. Season with half the Lemon-Pepper Seasoning and salt.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork chops. Pan-fry for 1-2 min per side, until golden. Transfer pork chops to a parchment-lined baking sheet. Roast in the bottom of the oven for 8-10 min, until cooked through.**
- Trim green beans.
- To an unlined baking sheet, add green beans, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-12 min, until tender-crisp.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the shallot into 1/4-inch pieces (use all for 4 servings).
- Juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop dill.
- Drain and roughly chop olives.
- To a small bowl, add tomatoes, half the lemon juice, shallots, olives, remaining garlic salt, half the dill, half the feta and 1 tbsp (2 tbsp) oil. Stir to combine. Season with salt and pepper.
- To a medium bowl, add potatoes, remaining Lemon-Pepper Seasoning, salt, remaining lemon juice, remaining dill and 1 tbsp (2 tbsp) oil. (TIP: We like to use olive oil for this recipe.)
- Thinly slice pork chops.
- Divide potatoes, green beans and pork chops between plates.
- Sprinkle remaining feta over top of potatoes.
- Spoon tomato salad over top of pork chops.
