with Potato Wedges and Feta Spread
Ingredients: Russet potato • Pork chop • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Flatbread
2 unit(s)
Russet Potato
2 unit(s)
Shallot
1 unit(s)
Tomato
1 unit(s)
Spring Mix
28 g
Greek Yogurt
1 unit(s)
Feta Cheese, crumbled
0.25 cup
Zesty Garlic Blend
7 g
Dill-Garlic Spice Blend
4 g
Oil
1.33 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven 12-14 min, until golden on one side. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Peel, then cut shallot into 1/2-inch slices.
- Pat pork dry with paper towels. Season with half the Dill-Garlic Spice Blend, remaining Zesty Garlic Blend, salt and pepper.
- Once potatoes have roasted for 12-14 min, remove from oven.
- Flip potatoes and gather on one side of the baking sheet.
- To the other side of the baking sheet, beside potatoes, add shallots. Top shallots with pork chops. Drizzle 1 tsp (2 tsp) oil over top. (Note: For 4 servings, split shallots and pork chops between both baking sheets.)
- Roast in the middle of the oven 12-16 min until veggies are tender and pork is cooked through.** (Note: For 4 servings, rotate sheets halfway through.)
- To a medium bowl, add yogurt, feta and remaining Dill-Garlic Spice Blend. Stir to combine.
- When pork and veggies are almost done, place flatbreads directly on the top oven rack.
- Toast for 2-3 min, until softened. (Note: If you do not want toasted flatbread, skip this step.)
- Thinly slice pork.
- Arrange flatbreads on a clean surface.
- Spread some of the feta spread over one side of flatbreads.
- On the other side of flatbreads, stack spring mix, shallots, pork and tomatoes.
- Divide wraps and potatoes between plates.
- Serve remaining feta spread alongside for dipping.
850
kcal
Calories
22
g
Fat
6
g
Saturated Fat
103
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
61
g
Protein
125
mg
Cholesterol
1270
mg
Sodium
0.1
g
Trans Fat
2000
mg
Potassium
300
mg
Calcium
7
mg
Iron
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