Oregano Pork Chops & Roasted Vegetables

with Olive-Orange Topping

35 MIN

2 Servings

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From the Test Kitchen

In this dish, juicy seared pork chops get a vibrant topping of cara cara orange and castelvetrano olives, adding a bit of brightness and acidity to balance the richness of the pork. A hearty side of roasted sweet potato and peppers sit on a blanket of creamy labneh with a touch of Calabrian chile pasta for a kick of heat.
11 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 Red Onion
1 tsp Whole Dried Oregano
1 oz Castelvetrano Olives
1½ tsps Calabrian Chile Paste
1 Cara Cara Orange
½ lb Sweet Potato
2 Tbsps Sliced Roasted Almonds
¼ cup Labneh Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges. In a bowl, combine the labneh, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Transfer the diced sweet potato, pepper pieces, and onion wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Make the olive-orange topping

Meanwhile, pit and roughly chop the olives. Peel and medium dice the orange. In a bowl, combine the chopped olives, diced orange, and a drizzle of olive oil. Season with salt and pepper; stir to combine.

4 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 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.

5 Slice the pork & serve your dish

Slice the rested pork crosswise. Divide the Calabrian labneh between two serving dishes; spread into an even layer. Top with the roasted vegetables and sliced pork. Top the pork with the olive-orange topping. Garnish with the almonds. Enjoy!