Souvlaki-Inspired Pork Bowls
with Yogurt Sauce
Briny feta and creamy yogurt sauce add lots of Greek-inspired flavour to this pork bowl. Peppers, onions and marinated pork on fluffy, buttery and brothy rice will remind you of your favourite takeout souvlaki
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
¾ cup
Parboiled Rice
1 unit
Sweet Bell Pepper
1 unit
Red Onion
¼ cup
Greek Pesto
3 tbsp
Yogurt Sauce
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 unit
Lemon
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1-inch pieces.Peel, then cut onion into 1/2-inch pieces. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Add peppers, onions and half the pesto to an unlined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer. Roast in the middle of the oven, 5 min. (NOTE: Veggies will continue to roast in step 4.)
Meanwhile, heat a large non-stick pan over medium-high heat. Pat pork dry with paper towels. Season with salt, pepper and Mediterranean Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Remove from heat. (NOTE: Pork will finish cooking in next step.)
When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies towards the edges of the sheet.Transfer pork to the centre of the baking sheet. Spread remaining pesto over top. Continue to roast in the middle of the oven until veggies are tender and pork is cooked through, 7-9 min.**
Meanwhile, add yogurt sauce and half the lemon zest to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Fluff rice with a fork, then stir in remaining lemon zest. Divide rice between bowls. Thinly slice pork. Top rice with pork, veggies and any remaining juices from baking sheet. Sprinkle feta over top. Squeeze a lemon wedge over top, if desired. Serve yogurt sauce alongside.
