Meal Kit
Pork Chop Santorini with Sweety Drop-Kalamata Butter
and cucumber salad
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 4 Boneless Pork Chops
- 2 Persian Cucumber
- 1 Lemon
- 1 Shallot
- ¾ oz. Sweety Drop Peppers
- ¾ oz. Pitted Kalamata Olives
- ⅗ oz. Butter
- ½ oz. Honey
- 3 Oregano Sprig
- 1 Roma Tomato
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories410
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Carbohydrates16g
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Net Carbs13g
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Fat20g
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Protein39g
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Sodium360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Drain Sweety Drop peppers and mince. Mince two Kalamata olives and halve remaining olives. Trim cucumbers and cut on an angle into 1/4” ovals. Peel and halve shallot. Slice thinly. Core Roma tomato and cut into 1/4" rounds. Cut tomato rounds into half moons. Stem and mince oregano. Zest lemon, halve, and juice. Rinse pork chops, pat dry, and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Cook the Pork Chops
Heat a medium pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan and cook 6-7 minutes on one side, or until deep brown. Flip chops and cook 3-5 more minutes, or until pork is browned and reaches a minimum internal temperature of 145 degrees. Remove to a plate and loosely cover with foil until plating.
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3 Make the Butter
Combine softened butter, Sweety Drop peppers (to taste), minced Kalamata olives, 1 tsp. lemon zest, and half the oregano in a small bowl. Season to taste with salt and pepper. Form two disks and refrigerate until plating.
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4 Make the Cucumber Salad
Combine 1 1/2 Tbsp. lemon juice, honey, and 2 Tbsp. olive oil in a mixing bowl. Add halved olives, cucumbers, shallot (to taste), tomatoes, and 1/2 tsp. salt to bowl and toss to combine.
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5 Plate the Dish
Arrange salad on plate and place pork chop next to salad. Top pork chop with Sweety Drop-Kalamata butter and garnish with remaining oregano and remaining lemon zest.
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