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Description
A simple, delicious, crusted dukkah-spiced pork chop served with crunchy cucumbers and yogurt.
Ingredients
US|METRIC
4 SERVINGS
- 2 boneless pork chops (6 oz. each)
- 1/2 cup pumpkin seeds (raw)
- 1/4 cup sunflower seeds (raw)
- 1 tsp. fennel seeds
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper (for spice blend)
- 1/8 tsp. smoked paprika
- 1 Tbsp. extra-virgin olive oil (for pork chops)
- 1/4 cup chopped parsley
- black pepper (to taste, for serving)
- 1/2 cup yogurt
- 1 cup cucumbers (thinly sliced)
- extra-virgin olive oil (for serving)
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Directions
- Preheat the oven to 400°F.
- Allow the pork chops to come to room temperature, about 30 minutes.
- In a saute pan over medium-low heat, toast the pumpkin, sunflower, and fennel seeds, stirring occasionally, until they just start to brown, about 3 minutes.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium210mg9% |
| Potassium680mg19% |
| Protein29g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Clark 4 years ago
The seeds and olive oil blend isn’t the greatest, may have burnt the seeds, but regardless, wasn’t great.