Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito Peppers

Seared Pork Chops & Tzatziki

with Mushrooms, Kale & Shishito Peppers

40 MIN
2 Servings
Wellness at Blue Apron
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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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re elevating simply seared pork chops by topping them with bright, creamy tzatziki and serving them alongside a trio of hearty vegetables coated with fragrant dukkah—an Egyptian-style blend of herbs and spices.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Wellness Details

WW Recommended Carb Conscious Mediterranean Diet 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito Peppers
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tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.  Cut the mushrooms into bite-sized pieces. Peel the shallot; thinly slice into rounds, separating the layers.Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the mushroom pieces and pepper pieces

Roast the vegetables
2 Roast the vegetables

To the bowl of mushroom and pepper pieces, add 1/2 teaspoon of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven.Carefully add the sliced shallot to the sheet pan of partially roasted vegetables. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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 & finish the vegetables
4 Cook the kale & finish 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 chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 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. Add the roasted vegetables; stir to combine. 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. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.  Cut the mushrooms into bite-sized pieces. Peel the shallot; thinly slice into rounds, separating the layers.Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the mushroom pieces and pepper pieces

2 Roast the vegetables

To the bowl of mushroom and pepper pieces, add 1/2 teaspoon of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven.Carefully add the sliced shallot to the sheet pan of partially roasted vegetables. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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.

4 Cook the kale & finish 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 chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 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. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired. 

Cook the kale & finish the vegetables
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

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