Greek Pork Chops
with Tomato-Olive Sauce & Feta Salad
Cooking time
10 minutes
Servings
2/4
Calories
380 /serving
Here’s some new year cheer, presented with speed and style. Tender pan-seared pork chops are basking in a vibrant sauce inspired by the carb-lite foodways of Greece. Olives and cherry tomatoes keep the sauce popping in a swirl of demi-glace. A feta-topped salad closes it out.
We will send you:
- 2 Pork chops
- 15ml Minced garlic
- 2 Cucumbers
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 30g Olives
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
14 g
Sugars
5 g
Protein
40 g
Fibre
4 g
Preparation
Start the pork
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 2 to 4 min. per side, until browned and partially cooked.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Roughly chop the olives.
Finish the pork & make the sauce
- To the pan, add the garlic, olives, demi-glace, ½ the tomatoes and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until slightly reduced and the pork* is cooked through.
Make the salad
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens, cucumbers, cheese (crumble if desired) and remaining tomatoes; toss well.
Plate your dish
- Divide the pork and salad between your plates.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
