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Smart Creamy Roasted Pepper Pesto Pork Chops

Smart Creamy Roasted Pepper Pesto Pork Chops

with Roasted Veggie Couscous
4.0(623)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
650 kcal
Protein
: 
47g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • Soy
  • Gluten
  • May contain traces of allergens
  • Sulphites
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Pork Chops, boneless

0.38 cup

Pearl Couscous

(Contains: Soy, Gluten, May contain traces of allergens, Wheat)

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Lemon

7 g

Chives

¼ cup

Roasted Pepper Pesto

(Contains: Soy, Sulphites, May contain traces of allergens, Milk)

56 mL

Cream

(Contains: Milk)

7.5 g

Chicken Stock Powder

(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

4 g

Dill-Garlic Spice Blend

(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

2 tsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories650 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber6 g
Protein47 g
Cholesterol130 mg
Sodium1310 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook couscous
1
  • Before starting, preheat the oven to 450˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings). 
  • Wash and dry all produce.
  • To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
  • Strain couscous, then return to the pot, off heat.
  • To the couscous, add half the stock powder. Season with pepper. Stir to combine.
Prep and roast veggies
2
  • Meanwhile, 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.
  • Thinly slice chives.
  • Zest, then cut lemon into wedges.
  • To a parchment-lined baking sheet, add zucchini, peppers and onions.
  • Add lemon zest, Dill-Garlic Spice Blend and 1 tsp (2 tsp) oil. Season with salt and pepper.
  • Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
  • Transfer veggies and half the chives to the pot of couscous. Stir to combine.
Sear pork chops
3
  • Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry for 2-3 min, until golden.
  • Remove from heat, then transfer pork to an unlined baking sheet. (NOTE: Pork will finish cooking in step 4.)
Roast pork chops
4
  • Roast pork in the middle of the oven for 8-12 min, until cooked through.**
  • When pork is done, transfer to a cutting board to rest for 3-5 min.
Make sauce
5
  • Meanwhile, reheat the same pan (from step 3) over medium.
  • When the pan is hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
Finish and serve
6
  • Thinly slice pork.
  • To the sauce, add any pork resting juices.
  • Divide roasted veggie couscous and pork between plates.
  • Spoon creamy pesto sauce over pork, then sprinkle remaining chives over top.
  • Squeeze a lemon wedge over top.

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