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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!

Allergens:Sulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

200 g

Baby Gem Lettuce

132 g

Mini Cucumber

1 unit

Lemon

7 g

Dill

300 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

3 g

Garlic

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

½ tsp

Sugar*

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
Zester
Small Bowl
Large Bowl
Whisk
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.**

3

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.

4

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.

5

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!