For a smart and special meal you can feel good about, look no further than our take on a Mediterranean pork dinner. Juicy pork chops are draped with a creamy caper-lemon sauce and then paired with a chive-topped medley of hearty roasted veggies.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork chop • Zucchini • Carrots • Sweet bell pepper • Red onion • Lemon • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Utensils
Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Zester
Large Bowl
Large Non-Stick Pan
Whisk
Measuring Cups
Peeler
Tags
Under 50g of Carbs
New
Under 650 Calories
SEO
Ingredients
Pork Chops, boneless
340 g
Zucchini
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Capers
30 g
Cream Cheese
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Dill-Garlic Spice Blend
1 tsp
Sugar
0.5 tsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Preparation
1
Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Core, then cut pepper into 1-inch pieces.
Peel, then cut onion into 1-inch pieces.
Finely chop chives.
Drain, then rinse capers. Discard brine.
Zest, then juice lemon.
2
Add half the Dill-Garlic Spice Blend, 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
Add carrots, zucchini, peppers and onions to the dressing. Toss to coat.
Add veggies to a parchment-lined baking sheet.
Roast in the top of the oven, stirring halfway through, until golden-brown, 20-22 min.
3
Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
Remove from heat.
Transfer pork to an unlined baking sheet.
4
Roast in the middle of the oven until cooked through, 7-10 min.**
When pork is done, transfer to a cutting board to rest for 3-5 min.
5
Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add cream cheese, capers, broth concentrate, remaining Dill-Garlic Spice Blend, 1/4 cup (1/2) cup water and 1/2 tsp (1 tsp) lemon zest. Cook, whisking often, until cream cheese melts and sauce thickens slightly, 2-3 min.