Seared Pork Chops & Cucumber Yogurt with Za’atar Vegetable Barley

Seared Pork Chops & Cucumber Yogurt

with Za’atar Vegetable Barley

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To complement savory pork chops, we’re finishing this dish with a cooling drizzle of cucumber yogurt (or tzatziki) spiced with just a pinch of herby za’atar—also used to coat the roasted vegetables tossed with hearty barley served underneath.
17 green SmartPoints®
17 blue SmartPoints®
13 purple SmartPoints®
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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Pork Chops & Cucumber Yogurt with Za’atar Vegetable Barley
Title
time-saving
tips & techniques
Cook the barley:
1 Cook the barley:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 

Roast the vegetables:
3 Roast the vegetables:

Place the prepared onion and mushrooms on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt, pepper, and all but a pinch of the za’atar. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork:
4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. 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.

Cook the kale:
5 Cook the kale:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
6 Finish & serve your dish:

Slice the rested pork crosswise. To the pot of cooked barley, add the cooked kale, roasted vegetables, raisins, and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the sliced pork and tzatziki. Garnish with the remaining za’atar. Enjoy! 

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut the mushrooms into bite-sized pieces. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. 

Prepare the ingredients:
Roast the vegetables:
3 Roast the vegetables:

Place the prepared onion and mushrooms on a sheet pan. Drizzle with 1/2 teaspoon of olive oil; season with salt, pepper, and all but a pinch of the za’atar. Toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. 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.

Cook the pork:
Cook the kale:
5 Cook the kale:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish:

Slice the rested pork crosswise. To the pot of cooked barley, add the cooked kale, roasted vegetables, raisins, and 1/2 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the sliced pork and tzatziki. Garnish with the remaining za’atar. Enjoy! 

Finish & serve your dish:
Browse Steps
1 of 6