4
JAMIE’S ITALIAN-STYLE PORK
CHOPS WITH LEMONY POTATOES
& MINTY ZUCCHINI SALAD
Wow your friends and family with this Italian-inspired dish that’s packed with
flavor. Tomatoes are very high in vitamin C, a nutrient your body needs to
maintain healthy skin, teeth and bones, and are good for your immune function,
so they’re a great one to include in your diet.
with
Make more than a meal with HelloFresh
#
35 minutes
nut
free
gluten
free
dairy
free
pork chops
new potatoes
fresh thyme
lemon
garlic
zucchini
fresh mint
ripe tomatoes
black olives
arugula
Serves 2
6 ounce higher-welfare pork chops
••212xounces
potatoes
••1 bunch ofnew
••1 lemon fresh thyme ( ounce)
••1 clove of garlic
••
1/4
••11 zucchini
of fresh mint (½ ounce)
••8bunch
ounces ripe tomatoes
••3 tablespoons
••1 ounce arugulablack olives
••
HelloFresh are proud to
support the Jamie Oliver
Food Foundation, a
California based 501(c)(3)
non-profit organization
Good to have at home: olive oil, extra virgin olive oil
Nutrition per serving:
CALORIES
FAT
SAT FAT
PROTEIN
CARBS
SUGAR
SALT
FIBER
533 cal
23 g
5g
43 g
44 g
10 g
467 mg
11 g
Allergens: none
1. Remove the pork from the
refrigerator and leave to come to
room temperature.
3. Meanwhile, pick the thyme leaves
onto a cutting board, then add
the stalks to the potato pot. Once
tender, drain the potatoes, then
return to the warm pot and set
aside. Discard the stalks.
4. Finely grate the lemon zest over
the thyme, then roughly chop
together with the garlic. Place the
pork chops on top, season well with
sea salt and black pepper and add
1 tablespoon of olive oil. Turn the
chops over to coat.
5. Squeeze half the lemon juice into
a bowl. Add twice as much extra
virgin olive oil and season.
6. Trim the zucchini, then coarsely
grate into the bowl. Pick and finely
chop the mint leaves, then add to
the zucchini – don’t mix them yet!
7. Halve the tomatoes, remove the
seeds, then roughly chop the flesh.
Roughly chop the olives.
9. Place the pork on a clean plate and
drizzle with 1 teaspoon of extra
virgin olive oil.
10.Toss the zucchini and mint in the
dressing. Mix the tomatoes, olive
and potatoes, squeeze over the
remaining lemon juice, then season.
Crush the potatoes gently with the
back of a fork.
11. Divide the chops and potatoes
between plates with a pile of
zucchini salad. Toss half the
arugula (save the rest for another
day) in the leftover dressing, then
scatter on top and serve with the
pork resting juices drizzled over.
JamieO
Well done, enjoy and don’t forget to
snap it and share it!
#hellojamie
For more inspiration visit jamieoliver.com
& HelloFresh.com
Recipe © Jamie Oliver, Images © JOEL, Photography James Lyndsay.
2. Place the potatoes in a pot, cover
with cold salted water and place
on a high heat. Bring to the boil,
then simmer for 15 minutes, or until
tender.
8. Preheat a skillet or frying pan
over a medium heat, add the chops
and cook for 4 minutes on each
side, or until cooked through and
golden (reduce the heat to medium
if the pork is coloring too quickly).
To check if your pork is cooked, cut
it in half - it should be white all the
way through, with no trace of pink.
Serves 4
higher-welfare pork chops
••424xoz6 ounce
potatoes
••1 largenew
••2 lemonsbunch of fresh thyme ( ounce)
••2 cloves of garlic
••
1/2
••22 zucchini
of fresh mint (1 ounce)
••16bunches
ounces ripe tomatoes
•• cup
olives
••2 ouncesblackarugula
••
1/3
HelloFresh are proud to
support the Jamie Oliver
Food Foundation, a
California based 501(c)(3)
non-profit organization
Good to have at home: olive oil, extra virgin olive oil
Nutrition per serving:
CALORIES
FAT
SAT FAT
PROTEIN
CARBS
SUGAR
SALT
FIBER
507 cal
20 g
5g
43 g
44 g
10 g
439 mg
11 g
Allergens: none
1. Remove the pork from the
refrigerator and leave to come up to
room temperature.
3. Meanwhile, pick the thyme leaves
onto a cutting board, then add
the stalks to the potato pot. Once
tender, drain the potatoes, then
return to the warm pot and set
aside. Discard the stalks.
4. Finely grate the lemon zest over
the thyme, then roughly chop
together with the garlic. Place the
pork chops on top, season well with
sea salt and black pepper and add
1 tablespoon of olive oil. Turn the
chops over to coat.
5. Squeeze half the lemon juice into
a bowl. Add twice as much extra
virgin olive oil and season.
6. Trim the zucchini, then coarsely
grate into the bowl. Pick and finely
chop the mint leaves, then add to
the zucchini – don’t mix them yet!
7. Halve the tomatoes, remove the
seeds, then roughly chop the flesh.
Roughly chop the olives.
9. Place the pork on a clean plate and
drizzle with 1 teaspoon of extra
virgin olive oil.
10.Toss the zucchini and mint in the
dressing. Mix the tomatoes, olive
and potatoes, squeeze over the
remaining lemon juice, then season.
Crush the potatoes gently with the
back of a fork.
11. Divide the chops and potatoes
between plates with a pile of
zucchini salad. Toss half the
arugula (save the rest for another
day) in the leftover dressing, then
scatter on top and serve with the
pork resting juices drizzled over.
JamieO
Well done, enjoy and don’t forget to
snap it and share it!
#hellojamie
For more inspiration visit jamieoliver.com
& HelloFresh.com
Recipe © Jamie Oliver, Images © JOEL, Photography James Lyndsay.
2. Place the potatoes in a pot, cover
with cold salted water and place on
a high heat. Bring to the boil, then
simmer gently for 15 minutes, or
until tender.
8. Preheat a skillet or frying pan over
a medium heat, add the chops and
cook for 4 minutes on each side, or
until cooked through and golden
(reduce the heat to medium if the
pork is coloring too quickly). To
check if your pork is cooked, cut it
in half - it should be white all the
way through, with no trace of pink.