Summer Grilling

Grilled Dukkah-Spiced Pork Chops

with Green Beans, Kohlrabi & Lemon Yogurt

40 MIN

2 Servings

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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! In this recipe, we’re bringing together pork chops (coated with an Egyptian-style blend of herbs and spices) and a trio of grilled vegetables with a cooling layer of creamy lemon yogurt.
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
6 oz Carrots
1 Lemon
6 oz Green Beans
1 oz Dried Medjool Dates
2 Tbsps Roasted Pistachios
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
1 Kohlrabi

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut into 1/2-inch pieces. Peel the carrots; quarter lengthwise. Halve the lemon crosswise and remove the seeds. Pit and roughly chop the dates. Roughly chop the pistachios.

2 Grill the pork

Pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the dukkah to coat (you may have extra). Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 Assemble the foil packet & grill the green beans

Meanwhile, place a large piece of foil on a work surface. Place the green beans on one side of the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Evenly top with 2 tablespoons of water.Fold the foil in half over the green beans. Fold the three open edges inwards to completely seal the packet. Grill 5 to 6 minutes, or until the green beans are bright green and tender. Remove from the grill and carefully open the foil packet. Transfer to a large bowl.

4 Grill & finish the vegetables

Meanwhile, place the kohlrabi pieces, quartered carrots, and halved lemon in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Place a sheet of foil on an empty part of the grill. Place the seasoned carrots on top of the foil and grill, turning occasionally, 10 to 12 minutes, or until charred and softened. Grill the halved lemon, cut side down, 4 to 5 minutes, or until charred and softened. Grill the kohlrabi pieces 4 to 5 minutes per side, or until charred and tender when pierced with a fork. To the bowl of grilled green beans, add the grilled carrots, grilled kohlrabi, chopped dates, the juice of 1 grilled lemon half, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.

5 Make the lemon yogurt

In a bowl, combine the yogurt, the juice of the remaining grilled lemon half, and a drizzle of olive oil. Season with salt and pepper.

6 Finish & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the lemon yogurt. Garnish with the chopped pistachios. Enjoy!

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