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Gluten Free

BBQ Bourbon-Spiced Pork Chops

Spinach, Peach & Feta Salad with Bacon Vinaigrette

Cooking time

30 minutes




480 /serving

Bourbon-spiced BBQ pork chops are always going to be a summertime staple, but we’re just as excited about our surefire way to get kids to eat their greens. How, you ask? Well, when you dress salad with candy-sweet grilled peaches, salty, creamy feta and a bacon vinaigrette, it becomes pretty hard to resist. For once, picky eaters may actually finish their salad because they want to!

We will send you:

  • 600g Pork chops
  • 2 Slices of bacon
  • 115g Baby spinach
  • 680g Potatoes
  • 1 Peach
  • 45ml Sherry vinegar
  • 60g Feta
  • 20g Bourbon pork spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, hickory smoke flavour)

  • Contains: Milk, Mustard, Sulphites

    You will need:

    Medium pan
    Large grill pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    20 g
    Saturated Fat
    6 g
    980 mg
    Total Carbs
    34 g
    4 g
    40 g
    4 g
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    Roast the potatoes
    Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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    Grill the pork chops
    Pat the pork chops dry with paper towel. In a medium bowl, combine the pork chops and ⅓ of the vinegar; season with the remaining spice blend and S&P. Add the pork chops* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first). Grill, 3 to 5 minutes per side, until cooked through. Set aside to rest for at least 5 minutes before serving.
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    Grill the peach
    Cut the peach into wedges, discarding the pit. Place the peach wedges directly on the BBQ (or into the same grill pan on medium-high). Cook, flipping once, 2 to 3 minutes, until lightly charred. Transfer the grilled peaches to a plate.
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    Make the bacon vinaigrette
    Small dice the bacon slices. Heat a medium pan on medium-high. Add the bacon* and cook, stirring occasionally, 4 to 5 minutes, until cooked through. Remove from the heat and add the remaining vinegar and 2 tbsp of olive oil; season with S&P to taste.
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    Finish the salad & serve
    In a large bowl, combine the spinach and ½ the bacon vinaigrette; season with S&P to taste and toss to combine. Divide the grilled pork, roasted potatoes and spinach between your plates. Top the spinach with the grilled peach wedges and feta; drizzle with the remaining bacon vinaigrette. Bon appétit!

    *Health Canada recommends cooking pork to a minimum internal temperature of 71°C.