Pork Chop and Tomato Salsa

Informations supplémentaires

30 min. | 556 kcal | easy | Family | Printable version

1. Cook the vegetables Preheat the oven to 400°F. Slice the zucchini into half rounds. Cut the bell pepper and half of the onion into thin strips. Place on a sheet pan covered with baking paper. Add the spices, a drizzle of oil, salt and pepper. Bake in the oven for 15-18 minutes.

2. Setup Cut the tomato into small cubes. Chop the remaining onion and capers. Cut the lemon into quarters. Chop the herbs.

3. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain. When the vegetables are cooked, add them to the cooked pasta with half of the parsley, a squeeze of lemon juice and a drizzle of oil. Season with salt and pepper to taste.

4. Prepare the salsa In a bowl, mix the tomato with the capers, the chopped onion to taste, half of the parsley, a drizzle of oil, salt and pepper. Add a squeeze of lemon juice to taste.

5. Cook the pork Pat the pork dry then season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the pork chops 3 minutes on each side. Turn off the heat, cover and let cook for 2 minutes.

6. Plate your dish Serve the pork chops with the tomato salsa and vegetable pasta. Serve with a lemon wedge to taste. Bon appétit!

280gPork Chops

28.5gCapers

1gRed Onion(s)

1unitTomato(es)

180gGemelli Pasta

1unitFresh Italian Parsley

1unitZucchini(s)

1unitPepper(s)

0.5unitLemon

6gSpice Mix Roasted Garlic and Peppers

What you need

556 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 63g

21%

fat 14g

22%

cholesterol 87mg

29%

fiber 4g

16%

protein 42g

saturated 5g

25%

sodium 290mg

12%

sugar 3g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg