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

Seared Pork Chops & Tzatziki

with Mushrooms, Kale & Shishito Peppers

40 MIN
2 Servings
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    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.
    9 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    9 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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito Peppers
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 6 oz Kale
    • 4 oz Mushrooms
    • 2 cloves Garlic
    • 3 oz Shishito Peppers
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 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 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    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.

    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

    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 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    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
    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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