Souvlaki-Spiced Pork Chops
with Roasted Zucchini Greek Salad
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
How do you get a summery Greek salad ready for fall weather? Add chunks of roasted zucchini and roasted garlic for volume and depth, along with the usual olives and tomatoes. Finish the slow-carb transformation with cubes of juicy herbed pork.
We will send you:
- 2 Pork chops
- 1 Green zucchini
- 1 Shallot (or onion)
- 2 Cucumbers
- 140g Cherry tomatoes
- 1 Lemon
- 15g Minced roasted garlic
- 30g Olives
- 11g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
19 g
Saturated Fat
4 g
Sodium
500 mg
Total Carb
22 g
Sugars
9 g
Protein
38 g
Fibre
6 g
Preparation
Roast the zucchini & shallot
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- Halve, peel and thinly slice the shallot.
- On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise.
- Halve the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
Cook the pork
- Pat the pork dry; rub with the remaining spices, a drizzle of oil and S&P.
- In a medium 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 cutting into cubes.
Make the salad
- Meanwhile, in a large bowl, whisk the lemon juice, garlic, a drizzle of oil and S&P.
- Add the zucchini, shallot, cucumbers, tomatoes and olives; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
