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

Seared Pork Chops & Tzatziki

with Mushrooms, Kale & Shishito Peppers

40 MIN
$12.94/serving 2 Servings
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Salmon

    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.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

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

    Roast the vegetables
    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.

    Cook the fish
    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.

    Cook the kale & finish the vegetables
    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.

    Serve your dish
    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

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    Prepare the ingredients
    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.

    Roast the vegetables
    Cook the fish
    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.

    Cook the kale & finish the vegetables
    Serve your dish
    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!

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