Rosemary Marinated Pork Chops with Barley Stuffed Zucchini
Rosemary rubbed pork chops seared with crispy garlic served with stuffed zucchini, roasted tomatoes, baby kale, tender barley and feta cheese. All topped with a tangy mint-yogurt sauce.
Difficulty:
Medium
Time:
30-35 min
Calories: 481
Fat: 18g
Carbs: 48g
Protein: 35g
ABOUT THE DISH
These barley stuffed zucchini are a fun way to bring vegetables and grains together into one delicious and delicate canoe of flavor. Paired with juicy Hidden Stream pork chops marinated with dijon mustard, rosemary and crispy garlic it will make a perfect fall afternoon to sip wine and watch the leaves turn!
Ingredients
Rosemary
Dijon mustard
Mint
Barley
Roasted tomatoes
Garlic
Baby kale
Pork chops
Yogurt
Feta cheese
Zucchini
Cooking terms for this recipe
Mince
To cut a food into very small pieces.
Sauté
To jump. To fry in a small amount of fat at high heat.
Sear
To cook the surface of meat very quickly with intense heat.
What you need
Small bowl
Small oven-safe sauté pan
Small pot
Foil-lined baking sheet