Souvlaki-Spiced Pork Chops
with Warm Dilly Squash & Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
350 /serving
A whiff of fresh green dill is a strong force in pushing the winter blues away. This Greek-style slow carb dish is full of bright and earthy comforts. It stars pan-seared chops mounted on cubes of roasted butternut squash and beets, hit with a squeeze of lime.
We will send you:
- 2 Pork chops
- 225g Red beets
- 1 Lime
- 200g Diced butternut squash
- 14g Dill
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
3 g
Sodium
230 mg
Total Carb
27 g
Sugars
13 g
Protein
37 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and small-dice the beets.
- Roughly chop the dill stems and fronds.
- Halve the lime; juice ½ and quarter the remaining ½.
Roast the vegetables
- On a lined sheet pan, separately toss the beets and squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 20 min., until tender.
- In a large bowl, combine the beets, squash, lime juice and ½ the dill.
Cook the pork
- Meanwhile, pat the pork dry and drizzle with oil; rub with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the vegetables between your plates.
- Top with the pork.
- Garnish with the remaining dill and the lime wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
