Za’atar Pork Chops
with Spicy Harissa Eggplant & Yellow Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
380 /serving
A swoosh of hummus sets the stage. A garnish of lemon zest and chopped parsley is the closing act. In between, there are pork chops sprinkled with an earthy za’atar blend and hearty vegetables roasted with a touch of harissa for some hot hot heat.
We will send you:
- 2 Pork chops
- 1 Lemon
- 14g Parsley
- 1 Eggplant
- 1 Yellow zucchini
- 60g Hummus
- 15g Harissa
- 5g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame • Sulphites
You will need:
Large oven-safe pan
Large pan
Oil
Salt & pepper (S&P)
Zester
Total Fat
18 g
Saturated Fat
4 g
Sodium
440 mg
Total Carb
21 g
Sugars
8 g
Protein
40 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Medium-dice the eggplant.
- Zest and cut the lemon into 6 wedges.
- Roughly chop the parsley leaves and stems.
Roast the vegetables
- In a large bowl, combine the zucchini, eggplant, harissa (add ½ for medium spicy), a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 15 to 18 min., until lightly browned and tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the za'atar 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 browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the vegetables and pork.
- Garnish with the parsley, lemon zest and lemon wedges. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
