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BBQ
Dairy Free

Grilled Pork Chops

with Fresh Chickpea & Charred Corn Succotash

Cooking time

35 minutes

Servings

2/4

Calories

980 /serving

We feel about fresh chickpeas the way we feel about fresh pasta; once you’ve had the legumes, it becomes near impossible to enjoy the nonperishable variety in the same way ever again. Today, you’ll be making the most of these babies by serving them in a flavourful charred corn succotash, with a good handful of chopped fresh herbs and garlic for good measure. Grilled pork chops play the protein role, and nutty farro is your base; finish with a generous sprinkle of fresh chives, basil and parsley atop the dish, just because you can.

We will send you:

  • 300g Pork chops
  • 2 Garlic cloves
  • 2 Ears of corn
  • 1 Tomato
  • 14g Herb medley (basil, chives, parsley)
  • 100g Fresh chickpeas
  • 15ml Apple cider vinegar
  • 135g Organic farro
  • 15g Fresh chickpea spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Gluten, Sulphites, Wheat

You will need:

Large pot
Large pan
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
39 g
Saturated Fat
7 g
Sodium
1810 mg
Total Carbs
106 g
Sugars
18 g
Protein
55 g
Fibres
12 g
Preparation
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Cook the farro
Bring a large pot of salted water to a boil. Once boiling, add the farro. Cook, 28 to 32 minutes or until tender. Drain thoroughly, return to the pot and toss with a drizzle of oil to prevent sticking.
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Mise en place
While the farro cooks, heat your BBQ on high, making sure to oil it first. Small dice the tomato. Shell the chickpeas. Shuck the corn. Mince the garlic. Finely chop the parsley leaves and stems. Thinly slice the chives; combine with the parsley. Pick the basil leaves off the stems.
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Grill the pork & corn
Pat the pork chops dry with paper towel; season with ⅓ of the spice blend and S&P. Toss the corn with a drizzle of oil and season with ½ the remaining spice blend and S&P. Add the seasoned pork* and corn to the BBQ (or to a large pan on medium-high, drizzling with oil first) and cook, rotating occasionally, 3 to 5 minutes, until the pork is cooked through and the corn is charred. Transfer to a cutting board and let cool. Once cool enough to handle, using your knife, slice the charred kernels off the cob and transfer to a bowl. Wipe out the pan (if using).
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Cook the chickpeas
While the pork cooks, in a large pan (or in the same pan), heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chickpeas and cook, stirring frequently, 3 to 4 minutes, until the chickpeas are cooked through; season with the remaining spice blend and S&P to taste.
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Make the fresh chickpea succotash
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the chickpeas, charred corn kernels, tomatoes and ⅓ of the herb medley (roughly chop all the basil before adding); toss to combine thoroughly.
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Finish & serve
To the pot of farro, add ½ the remaining herb medley; toss with a drizzle of olive oil and season with S&P to taste. Divide the finished fresh chickpea succotash between your plates. Top with the grilled pork and garnish with the remaining herb medley. Bon appétit!

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