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

Seared Pork Chops & Tzatziki

with Mushrooms, Kale & Shishito Peppers

Group Created with Sketch. 35 min
WW™ Approved Carb Conscious 500 Calories Or Less Mediterranean Diet i
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Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 440 Cals/serving

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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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!