A colourful and tasty meal.
Heat an oven to 180 deg C. (Or a BBQ grill with lid)
Wash and chop the vegetables.
Mince the garlic and oregano.
Add the pepper and oil to them in a bowl.
Rub 1 teaspoon of this mix on both sides of each pork chop and put them aside.
Add the vinegar to the remaining herb and oil mix and whisk.
Add all the vegetables except the spinach to the herb mix and stir till well coated.
Put the potatoes on an oven proof tray and put in the oven to cook for 1 hour.
Put the other vegetables in an oven proof dish and in the oven to cook for 40 minutes.
Heat a heavy based frypan on a high heat and cook the pork about 6-8 minutes on each side, turning once.
Put all the cooked vegetable in a serving bowl with the spinach, fetta and olives, add remaining dressing and mix.
Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 546 | ||
Calories from Fat: 490 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.5mg | 0 % | |
Potassium 265.1mg | 7 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 13g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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