Cal Smart Lemon-Pepper Pork
with Fresh Salad
Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy lemon-pepper pork chops with Greek-style salad and creamy yogurt sauce.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Poivron vert
2 pièce(s)
Tomate
1 pièce(s)
Oignon rouge
56 g
Jeunes épinards
¼ tasse(s)
Feta, émietté
(Contient Lait)
3 cs
Sauce au yogourt
(Contient Lait)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
6 g
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
Pas inclus dans votre livraison
½ cs
Sucre*
0.06 cc
Poivre*
0.13 cc
Sel*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Cut tomatoes into 1/2-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
- Drain, then roughly chop or tear olives into bite-sized pieces.
- Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Simmer, stirring often, until sugar dissolves and onions soften, 2-3 min.
- Remove the pot from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.
- On a separate cutting board, pat pork dry with paper towels.
- Season with salt and Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
- Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
- Transfer pork to a plate. Cover loosely with foil and set aside to rest for 2-3 min.
- Meanwhile, remove the bowl with pickled onions from the fridge.
- Stir in 1 tbsp (2 tbsp) oil.
- Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.
- Thinly slice pork.
- Divide salad and pork between plates.
- Top pork with yogurt sauce.
- Sprinkle remaining feta over top.