Seared Pork Chops & Cucumber Yogurt

with Za’atar Vegetable Barley

40 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Pearled Barley
4 oz Cremini Mushrooms
1 Red Onion
2 cloves Garlic
1 bunch Kale
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1½ Tbsps Golden Raisins
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!