Smart Panko Pork Chops
with Creamy Yogurt Dressing
This Smart meal packs a real flavour punch! Juicy panko-crusted pork chops are the perfect topper for a veggie-filled salad, drizzled in DIY herby lemon-yogurt dressing to balance out the plate.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
227 g
Broccoli, florets
½ cup
Panko Breadcrumbs
(Contains Wheat)
7 g
Dill
7 g
Chives
100 mL
Greek Yogurt
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Lemon
113 g
Spring Mix
113 g
Baby Tomatoes
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 12-14 min.
While broccoli roasts, pat pork dry with paper towels, then season with salt and pepper. Combine Dill-Garlic Spice Blend and panko in a shallow bowl. Coat pork all over with mayo. Working with one piece of pork at a time, firmly press both sides into panko mixture to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear pork until golden, 2-3 min per side. Transfer pork to a parchment-lined baking sheet. Bake in the top of the oven until golden-brown and cooked through, 10-12 min.**
Thinly slice chives. Roughly chop dill. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add yogurt, lemon zest, dill, chives, 1/4 tsp sugar, 1 tbsp lemon juice and 2 tbsp water (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
Add spring mix, tomatoes, roasted broccoli and 2 tbsp dressing (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
Thinly slice pork. Divide salad between plates. Top with pork. Drizzle remaining dressing over top. Squeeze a lemon wedge over pork.
