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Cal Smart Mediterranean-Style Pork Chops with Roasted Sweet Potato Salad

Mediterranean Spice Blend is the perfect seasoning to complement these succulent pork chops. A fresh and hearty salad of roasted sweet potatoes and peppers, spinach, tomatoes, feta and a honey-Dijon vinaigrette makes this meal one to remember!

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Quick Prep Calorie Smart Good Climate Score
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 340 gr pork chops, boneless
  • 340 gr sweet potato
  • 160 gr sweet bell pepper
  • 80 gr tomato
  • 56 gr baby spinach
  • 0.25 cups feta cheese, crumbled
  • 1 tbsp mediterranean spice blend
  • 0.5 tbsp honey
  • 1 tbsp red wine vinegar
  • 1.5 tsp dijon mustard
  • 2 tbsp oil*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 680 gr pork chops, boneless
  • 680 gr sweet potato
  • 320 gr sweet bell pepper
  • 160 gr tomato
  • 113 gr baby spinach
  • 0.5 cups feta cheese, crumbled
  • 2 tbsp mediterranean spice blend
  • 1 tbsp honey
  • 2 tbsp red wine vinegar
  • 3 tsp dijon mustard
  • 4 tbsp oil*
  • 0.5 tsp salt*
  • 0.5 tsp pepper*

Instructions

  1. Before starting, preheat oven to 450˚F.
    Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Add sweet potatoes, peppers and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
  2. Roast in the bottom of the oven, stirring halfway through, until sweet potatoes are tender and golden-brown and peppers are tender-crisp, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)When sweet potatoes and peppers are done, set aside to cool slightly, 5-10 min.
  3. Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season all over with salt, pepper and Mediterranean Spice Blend.When pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side, then transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**When done, transfer pork to a cutting board and cover loosely with foil to rest, 5 min.
  4. Meanwhile, add vinegar, Dijon, half the honey (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  5. When pork is almost done, cut tomato into 1/4-inch pieces.Add spinach, peppers, sweet potatoes and tomatoes to the bowl with dressing. Season with salt and pepper, then toss to coat.
  6. Thinly slice pork.Divide salad and pork between plates.Sprinkle feta over salad.