Pork Chop Santorini with Sweety Drop-Kalamata Butter
and cucumber salad
Prep & Cook Time:30-40 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The island of Santorini off the coast of Greece is considered to be one of the most beautiful places on the planet. Take a look at the lime-washed homes built into its steep volcanic cliffs that drop off into the azure-colored Aegean Sea, and it's easy to see why. The natural beauty of the place serves as inspiration for this pork chop with bright, clean flavors that complement each other perfectly. Sweety Drop peppers are small sweet-hot peppers that pair beautifully with briny Kalamata olives for just the right touch of richness. Next to a fresh tomato-cucumber salad, this is a healthy meal that only tastes indulgent.
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.
You Will Need
Before You Cook
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
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 ¼” ovals. Peel and halve shallot. Slice thinly. Core Roma tomato and cut into ¼" 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 ½ tsp. salt and ¼ tsp. pepper.
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.
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.
Make the Cucumber Salad
Combine 1 ½ Tbsp. lemon juice, honey, and 2 Tbsp. olive oil in a mixing bowl. Add halved olives, cucumbers, shallot (to taste), tomatoes, and ½ tsp. salt to bowl and toss to combine.
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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