Pork Chops & Preserved Lemon Yogurt

with Sautéed Vegetables

30 MIN

2 Servings

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From the Test Kitchen

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.
9 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

390 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
4 oz Sugar Snap Peas
2 Scallions
3 oz Radishes
4 oz Sweet Peppers
1 tsp Preserved Lemon Purée
½ cup Plain Nonfat Greek Yogurt
2 Tbsps Sliced Roasted Almonds
1 Tbsp White Wine Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

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:

Meanwhile, 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.

**An instant-read thermometer should register 145°F.

3 Make the lemon yogurt:

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

4 Cook the vegetables:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 1 to 2 minutes, or 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.

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!