Oregano Pork Chops & Roasted Vegetables with Olive-Orange Topping

Oregano Pork Chops & Roasted Vegetables

with Olive-Orange Topping

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Oregano Pork Chops & Roasted Vegetables with Olive-Orange Topping
Title
  • 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 Triangle Created with Sketch.
Prepare the ingredients
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.

Roast the vegetables
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.

Make the olive-orange topping
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.

Cook the pork
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.

Slice the pork & serve your dish
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!

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Oregano Pork Chops & Roasted Vegetables

Prepare the ingredients
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.

Roast the vegetables
Make the olive-orange topping
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.

Cook the pork
Slice the pork & serve your dish
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!

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