Lemon-Spiced Pork Chops
with Cherry Tomatoes, Feta Cheese & Orzo
Cooking time
20 minutes
Servings
4
Calories
740 /serving
This dinner takes its cue from the Mediterranean region, which also just so happens to make us wistfully think of warmer weather and all the delicious things that come with it, like tomatoes and basil. Kids will love a buttery orzo with pesto under seared pork chops seasoned with our lemony Finger-Licking spice blend. Dial up a briny, bright, cherry tomato, feta and shallot salad. Hearty and fresh, this 20-minute meal hits the mark.
We will send you:
- 4 Pork chops
- 2 Garlic cloves
- 1 Shallot (or onion)
- 280g Cherry tomatoes
- 15ml Red wine vinegar
- 280g Orzo
- 60ml Basil pesto
- 60g Feta
- 15g Finger-Licking spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, paprika, black pepper, garlic, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, oregano)
Contains: Cashews, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
10 g
Sodium
650 mg
Total Carb
61 g
Sugars
6 g
Protein
47 g
Fibre
5 g
Preparation
Mise en place
Halve, peel and mince the shallot. Mince the garlic.
Cook the orzo
In a medium pot, heat a generous drizzle of oil on medium. Add the orzo, ¾ of the shallot and ¾ of the garlic. Sauté, 1 to 2 min., until fragrant. Add 2 ½ cups water and S&P; bring to a boil. Reduce the heat to simmer, cover and cook, stirring occasionally, 12 to 14 min., until the orzo is al dente. Add the pesto and 2 tbsp butter. If the orzo seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the spices and S&P. In a large pan, heat a drizzle of oil on medium. Add the pork* and cook, 3 to 5 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before serving.
Make the tomato salad
Meanwhile, halve the tomatoes. In a medium bowl, combine the tomatoes, cheese, vinegar, remaining garlic and shallot, 3 tbsp oil and S&P.
Plate your dish
Divide the orzo between your plates. Top with the pork and tomato salad. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
