Pan-Seared Pork Chops
with Summer Vegetable Kebabs & Oregano-Mint Pesto
Oregano and mint ought to get to know each other more, because we think they make a great couple. Spooned over juicy, pan-seared pork chops, this bright and tangy pesto truly shines. If you've never roasted lemons before, you're in for a treat: they become sweet and juicy in the oven, perfect for squeezing over caramelized veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops
1 unit
Zucchini
1 unit
Lemon
1 unit
Red Onion
2 unit
Garlic
12 unit
Yukon Gold Potatoes
1 unit
Mint
1 unit
Oregano
1 unit
Green Bell Pepper
4 unit
Wooden Skewers
Not included in your delivery
4 unit
Olive Oil
unit
Salt
unit
Pepper
Utensils
Cooking Steps
Preheat oven to 400 degrees. Remove the pork chops from the refrigerator and allow to come to room temperature. Meanwhile, soak the wooden skewers in water in a shallow dish. Halve, peel, and slice the red onion into 1/2-inch wedges. Halve, core, seed, and remove the white ribs from the bell pepper. Then, cut into 1-inch cubes. Cut the potatoes and zucchini into 1/2-inch cubes. Mince the oregano and mint leaves. Zest and halve the lemon, then cut one half into 4 wedges. Mince or grate the garlic.
Assemble the kebabs: thread the bell pepper, onion, zucchini, potatoes, and lemon wedges onto skewers, mixing up the order as you go. In a small bowl, combine half the lemon zest, half the garlic, 1 1/2 tablespoons olive oil, and a large pinch of salt and pepper. Drizzle over the skewers and roast on a baking sheet for 20-25 minutes, until lightly caramelized. HINT: If you have a grill, cook the skewers there! Remember to rotate half way through cooking.
Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-5 minutes per side, until golden brown and cooked to desired doneness (we like medium-well!). HINT: If you have a grill, fire it up to medium and cook the chops there!
While the pork cooks, make the oregano-mint pesto: in a small bowl, combine the oregano, mint, remaining garlic, remaining lemon zest, 2 tablespoons olive oil, and a squeeze of lemon juice. Season with salt and pepper.
Serve the pork chops alongside the veggie kebabs. Squeeze a roasted lemon wedge over the veggies. Spoon the oregano-mint pesto over the pork and enjoy!
