Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito Peppers

Seared Pork Chops & Tzatziki

with Mushrooms, Kale & Shishito Peppers

35 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

We’re elevating simply seared pork chops by topping them with bright, creamy tzatziki (or cucumber yogurt) and serving them alongside a trio of hearty vegetables coated with fragrant dukkah—an Egyptian-style blend of herbs and spices.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Wellness Details

WW Recommended Carb Conscious 500 Calories Or Less Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
fresh
ingredients
Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito Peppers
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 bunch Kale
  • 4 oz Cremini Mushrooms
  • 1 Red Onion
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the onion wedges, mushroom pieces, and pepper pieces

Roast the vegetables:
2 Roast the vegetables:

To the bowl of prepared vegetables, add 1/2 teaspoon of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

Cook the kale & finish the vegetables:
4 Cook the kale & finish the vegetables:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

Tips from Home Chefs

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the onion wedges, mushroom pieces, and pepper pieces

2 Roast the vegetables:

To the bowl of prepared vegetables, add 1/2 teaspoon of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

4 Cook the kale & finish the vegetables:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the kale & finish the vegetables:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

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