Cal Smart Zesty Garlic Pork
with Fresh Greens and Olive Salad
Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy zesty garlic 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.
The quantities provided above are averages only.
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
1 unit(s)
Green Bell Pepper
½ unit(s)
Red Onion
2 unit(s)
Tomato
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Yogurt Sauce
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut tomatoes into 1/2-inch pieces. Season with salt and pepper directly on cutting board.Core, then cut pepper into 1/4-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. 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 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 Zesty Garlic Blend.
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 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, 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.
