Pork Souvlaki Plate

Pork Souvlaki Plate

with Roasted Potatoes and Creamy Dill Sauce

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OPA! Greek spiced pork, lemony roasted potatoes and DIY dill sauce bring a party to your plate! Don't forget the baby gem and cucumber chopped salad that rounds out this weeknight winner!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

200 g

Baby Gem Lettuce

132 g

Mini Cucumber

1 unit


7 g


300 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning


3 g


6 tbsp

Sour Cream


Not included in your delivery

½ tsp


3 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber6 g
Protein45 g
Cholesterol130 mg
Sodium310 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F.Wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/4-inch thick wedges. Toss potatoes with 1/2 tbsp oil (dbl for 4 ppl) and half the lemon-pepper seasoning on a baking sheet. Roast in the top of the oven, until golden-brown, 21-23 min.


While the potatoes roast, pat pork dry with paper towels, then sprinkle with the remaining lemon-pepper seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the middle of the oven, until cooked through, 7-9 min.**


While the pork roasts, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon in wedges. Finely chop the dill. Cut the cucumbers into 1/2-inch half moons. Cut the lettuce into 1/2-inch pieces. Peel, then mince or grate the garlic. Stir together the lemon zest, dill, sour cream and 1/4 tsp garlic in a small bowl (Reference Garlic Guide). Season with pepper, and set aside.


Whisk together 1 tbsp lemon juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add the baby gem lettuce and cucumbers. Toss to combine. Season with salt and pepper. Set aside.


Thinly slice the pork chops. Divide the potatoes, pork chops and salad between plates. Dollop the creamy dill sauce over the potatoes. Squeeze over a lemon wedge, if desired!