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Dukkah-Spiced Pork Chops
with Roasted Cauliflower, Radishes, & Tomatoes
35 MIN
2 Servings
From the Test Kitchen
In this recipe, we’re bringing together seared pork chops (coated with an Egyptian-style blend of herbs and spices) and a trio of roasted vegetables with a cooling layer of creamy yogurt mixed with sweet peppers. To give the vegetables more vibrant flavor, we’re tossing them in a bright lemon dressing flecked with crushed red pepper.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories460 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
- 1 head Cauliflower
- 1 clove Garlic
- 4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
- 1 Lemon
- ½ cup Plain Nonfat Greek Yogurt
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1 oz Sliced Roasted Red Peppers
- ¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & start the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side. Roast 15 minutes. Leaving the oven on, remove from the oven.
2
Roast the vegetables:
While the cauliflower roasts, quarter the radishes lengthwise. Place in a large bowl; add the tomatoes. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pork:
While the vegetables roast, pat the pork dry with paper towels; season on both sides with salt, pepper, and the dukkah. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
4
Make the lemon dressing & pepper yogurt:
While the pork cooks, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In the reserved bowl, combine the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the vegetables & serve your dish:
While the pork rests, add the roasted vegetables to the bowl of lemon dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and finished vegetables. Enjoy!
1
Prepare & start the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side. Roast 15 minutes. Leaving the oven on, remove from the oven.
2
Roast the vegetables:
While the cauliflower roasts, quarter the radishes lengthwise. Place in a large bowl; add the tomatoes. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; stir to coat. Reserving the bowl, carefully transfer to the other side of the sheet pan of partially roasted cauliflower. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pork:
While the vegetables roast, pat the pork dry with paper towels; season on both sides with salt, pepper, and the dukkah. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
4
Make the lemon dressing & pepper yogurt:
While the pork cooks, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In the reserved bowl, combine the juice of 2 lemon wedges, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the vegetables & serve your dish:
While the pork rests, add the roasted vegetables to the bowl of lemon dressing. Stir to thoroughly coat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and finished vegetables. Enjoy!
Tips from Home Chefs