Pork Chop Santorini with Sweety Drop-Kalamata Butter

and cucumber salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • ¾ oz. Sweety Drop Peppers
  • ¾ oz. Pitted Kalamata Olives
  • 2 Persian Cucumbers
  • 1 Shallot
  • 1 Roma Tomato
  • 3 Oregano Sprigs
  • 1 Lemon
  • 2 Boneless Pork Chops
  • ½ oz. Honey
  • Nutrition (per serving)

  • Calories
    411
  • Carbohydrates
    17g
  • Fat
    29g
  • Protein
    40g
  • Sodium
    659mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Small Bowl
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    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 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.

  • Step 2 - Cook the Pork Chops
    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.

  • Step 3 - Make the Butter
    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.

  • Step 4 - Make the Cucumber Salad
    4

    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.

  • Step 5 - Plate the Dish
    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.