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Seared Pork Chops & Tzatziki
with Mushrooms, Kale & Shishito Peppers
40 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
We’re elevating simply seared pork chops by topping them with bright, creamy tzatziki (or cucumber yogurt) and serving them alongside a trio of hearty vegetables coated with fragrant dukkah—an Egyptian-style blend of herbs and spices.
13 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
1 bunch Kale
-
4 oz Mushrooms
-
2 cloves Garlic
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
3 oz Shishito Peppers
-
1½ Tbsps Golden Raisins
-
1 Shallot
-
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; 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
Line a sheet pan with foil. To the bowl of mushroom and pepper pieces, add 2 teaspoons of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to the sheet pan; 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. 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.
3
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the kale & finish the vegetables
In the pan of reserved fond, heat 2 teaspoons 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.
5
Serve your dish
Serve the cooked fish with the finished vegetables. Top the fish with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; 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
Line a sheet pan with foil. To the bowl of mushroom and pepper pieces, add 2 teaspoons of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to the sheet pan; 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. 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.
3
Cook the fish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
4
Cook the kale & finish the vegetables
In the pan of reserved fond, heat 2 teaspoons 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.
5
Serve your dish
Serve the cooked fish with the finished vegetables. Top the fish with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!
Tips from Home Chefs