Seared Pork Chops
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Seared Pork Chops

Seared Pork Chops

with Oregano-Mint Pesto, Quinoa, and Roasted Veggie Skewers

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 broiled veggies before, you’re in for a treat: they become sweet and caramelized in the oven. If you have a grill, feel free to use it instead of the oven, this is a great recipe for it!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

12 ounce

Boneless Pork Chops

1 unit


1 unit


4 unit

Wooden Skewers

1 unit

Red Onion

2 clove


½ cup


1 unit

Veggie Stock Concentrate

1 unit

Red Bell Pepper

¼ ounce


¼ ounce


Not included in your delivery

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories598 kcal
Energy (kJ)2502 kJ
Fat23 g
Saturated Fat4 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber11 g
Protein49 g
Cholesterol0 mg
Sodium278 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Dish
Large Pan


Prep the ingredients

Wash and dry all produce. Preheat the broiler to high or the oven to 500 degrees. HINT: if you have a grill, heat it up to high! You can cook the skewers and pork chops there. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Soak the skewers in a shallow dish filled with water. Halve, peel, and slice the onion into ½-inch wedges. Core, seed, and cut the bell pepper into 1-inch pieces. Halve the zucchini lengthwise and slice into half moons. Mince or grate the garlic. Zest, then halve the lemon.


Cook the quinoa: Place the quinoa and stock concentrate into the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.

Make the skewers

In a small bowl, combine half the lemon zest, half the garlic, and a large drizzle of olive oil. Thread the bell pepper, onion, and zucchini onto the skewers, alternating between each. Place onto a baking sheet. TIP: If you’re short on time, you can broil the veggies un-skewered, too! Drizzle the oil mixture over the veggies and season with salt and pepper. Broil for about 8 minutes, turning halfway through cooking, until lightly caramelized.

Cook the pork chops

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked to desired doneness. Set aside to rest for 5 minutes.

Make the pesto

Mince the oregano and mint leaves. In a small bowl, combine the oregano, mint, remaining lemon zest, a large drizzle of olive oil, a pinch of garlic (to taste) and a squeeze of lemon juice (to taste). Season with salt and pepper.


Serve the roasted veggie skewers on a bed of quinoa with the pork chops alongside. Drizzle over top with the oregano-mint pesto and enjoy!