Nutritionist's Pick: Zesty Pork Chops with Lemony Bulgur
and Zucchini and Feta Yogurt Sauce
Ingredients: Pork chop • Zucchini • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Spinach • 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) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
7 g
Parsley
1 unit(s)
Zucchini
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 unit(s)
Greek Yogurt
(Contains: Milk)
56 g
Baby Spinach
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Pat pork chops dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- Meanwhile, halve zucchini lengthwise, then cut into 1-inch half-moons.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Roughly chop parlsey.
- To a small bowl, add yogurt, feta, mustard, half the garlic, half the lemon zest and 1 tsp (2 tsp) lemon juice. Season with salt and pepper, then stir to combine.
- Meanwhile, heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) olive oil, then pork chops. Pan-fry for 1-2 min per side, until golden. - Remove from heat, then transfer pork chops to an unlined baking sheet. Roast in the top of the oven for 7-10 min, until cooked through.**
- Carefully wipe pan clean.
- Reheat the same pan over medium-high. When hot add 1 tbsp (2 tbsp) olive oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Add spinach, remaining Zesty Garlic Blend and remaining garlic. Cook for 1-2 min, until wilted.
- Add remaining lemon zest, remaining lemon juice and half the parsley to bulgur, then fluff with a fork. Season with salt and pepper.
- Slice pork chops.
- Divide bulgur, veggies and pork between plates.
- Spoon feta yogurt sauce over pork.
- Sprinkle remaining parsley over top.
