Pork Chops & Preserved Lemon Yogurt with Sautéed Snap Peas & Peppers

Pork Chops & Preserved Lemon Yogurt

with Sautéed Snap Peas & Peppers

Group Created with Sketch. 30 min 8 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 390 Cals/serving
  • View All
    Nutrition Label
    Download

In this recipe, we’re bringing together seared pork chops (coated with a blend of savory seasonings) and a duo of sautéed vegetables with a bright, cooling layer of creamy yogurt mixed with preserved lemon purée. Garnishes of crisp marinated radishes and roasted almonds lend a bit of pleasant crunch to each bite.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Pork Chops & Preserved Lemon Yogurt with Sautéed Snap Peas & Peppers
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise. Place in a medium bowl; add the sliced green tops of the scallions and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the pork:
2 Cook the pork:

While the radishes marinate, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Make the lemon yogurt:
3 Make the lemon yogurt:

While the pork cooks, in a bowl, combine the yogurt and lemon purée; season with salt and pepper. 

Cook the vegetables:
4 Cook the vegetables:

While the pork rests, add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 1 to 2 minutes, until lightly browned. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 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. Divide the lemon yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Garnish with the marinated radishes and almonds. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the radishes lengthwise, then thinly slice crosswise. Place in a medium bowl; add the sliced green tops of the scallions and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the pork:

While the radishes marinate, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Cook the pork:
Make the lemon yogurt:
3 Make the lemon yogurt:

While the pork cooks, in a bowl, combine the yogurt and lemon purée; season with salt and pepper. 

4 Cook the vegetables:

While the pork rests, add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 1 to 2 minutes, until lightly browned. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Divide the lemon yogurt between two dishes; spread into an even layer. Top with the sliced pork and cooked vegetables. Garnish with the marinated radishes and almonds. Enjoy!