Pork Chops & Preserved Lemon Yogurt

with Sautéed Snap Peas & Peppers

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 390 calories Group 22 Created with Sketch.
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WW Freestyle
08 Smart Points

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

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

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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!