Seared Pork Chops

Seared Pork Chops

with Oregano-Mint Pesto, Quinoa and Roasted Veggie Skewers

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Oregano and mint ought to get to know each other more, because we think they make a great couple. Spooned over juicy, pan-seared pork chops, this bright and tangy pesto truly shines. If you’ve never broiled veggies before, you’re in for a treat: they become sweet and caramelized in the oven. If you have a grill, feel free to use it instead of the oven, this is a great recipe for it!

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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove


1 unit

Red Onion

1 unit


8 unit

Wooden Skewers

1 cup

White Quinoa

2 unit

Vegetable Broth Concentrate

2 unit

Red Bell Pepper

2 unit


680 g

Pork Chops, boneless

14 g


14 g


Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Preheat the broiler to high or the oven to 500°F. Wash and dry all produce. In a small pot, bring 2 cups water to a boil. Soak the skewers in a shallow dish filled with water. Halve, peel and slice the onion into ½-inch wedges. Mince or grate the garlic. Zest, then halve the lemon. Mince the oregano and mint leaves.


Cook the quinoa: Place the quinoa and broth concentrate into the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.


Make the skewers: In a small bowl, combine half the lemon zest, half the garlic, and a large drizzle of oil. Alternately thread the bell pepper, onion, and zucchini onto the skewers. Place onto a baking sheet. (TIP: If you’re short on time, you can broil the veggies un-skewered, too!) Drizzle the oil mixture over the veggies and season with salt and pepper. Broil for about 8 minutes, turning halfway through cooking, until lightly caramelized.


Cook the pork chops: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set aside to rest for 5 minutes.


Make the pesto: Meanwhile, in a small bowl, combine the oregano, mint, remaining lemon zest, a large drizzle of oil, a pinch of garlic and a squeeze of lemon juice (to taste). Season with salt and pepper.


Finish and serve: Serve the roasted veggie skewers on a bed of quinoa with the pork chops alongside. Drizzle over top with the oregano-mint pesto and enjoy!

GRILLING TIP: Instead of pan-frying, BBQ skewers and pork chops on medium heat, with lid open, 3 to 6 min per side, until cooked to temperature above.