Informations supplémentaires
30 min.
|
556 kcal
|
easy
|
|
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