Smart Creamy Caper-Lemon Pork Chops
with Roasted Marinated Veggies- Milk
- Sulphites
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Triticale
For a smart and special meal you can feel good about, look no further than our take on a Mediterranean pork dinner. Juicy pork chops are draped with a creamy caper-lemon sauce and then paired with a chive-topped medley of hearty roasted veggies. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Zucchini • Carrots • Sweet bell pepper • Red onion • Lemon • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
340 g
Pork Chops, boneless
1 unit(s)
Zucchini
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
7 g
Chives
30 g
Capers
(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Dill-Garlic Spice Blend
(Contains: Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale, May contain traces of allergens, Sulphites)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1-inch pieces.
- Finely chop chives.
- Drain, then rinse capers. Discard brine.
- Zest, then juice lemon.
- Add half the Dill-Garlic Spice Blend, 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Add carrots, zucchini, peppers and onions to the dressing. Toss to coat.
- Add veggies to a parchment-lined baking sheet.
- Roast in the top of the oven, stirring halfway through, until golden-brown, 20-22 min.
- Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
- Remove from heat.
- Transfer pork to an unlined baking sheet.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- When pork is done, transfer to a cutting board to rest for 3-5 min.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add cream cheese, capers, broth concentrate, remaining Dill-Garlic Spice Blend, 1/4 cup (1/2) cup water and 1/2 tsp (1 tsp) lemon zest. Cook, whisking often, until cream cheese melts and sauce thickens slightly, 2-3 min.
- Thinly slice pork.
- Add any pork resting juices to the sauce.
- Divide veggies and pork between plates.
- Spoon caper sauce over pork.
- Sprinkle chives over veggies.
