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Clean15
20 minutes
BBQ
One pot

Grilled Pork Chops

with Peach, Goat Cheese & Basil Leaf Salad

Cooking time

15 minutes

Servings

2/4

Calories

640 /serving

Welcome summer with this refreshing rethink of meat and veg, all set for a backyard barbecue. Seasoned with a citrus-and-herb spice blend, thick-cut pork chops sizzle to a state of easy-slicing perfection. The grill action continues, with peach sweetening up over the heat. Slip it into a salad with crumbled goat cheese and a velvety balsamic vinaigrette, and you’re set for success. A 15-minute investment that sees many happy returns!

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 60g Radishes
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of basil
  • 2 Tomatoes
  • 1 Peach
  • 75ml Rich, Snappy Whipped Balsamic vinaigrette
  • 30g Goat cheese
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Oil
Salt & pepper
Grill pan (or BBQ)
Total Fat
39 g
Saturated Fat
8 g
Sodium
820 mg
Total Carbs
26 g
Sugars
13 g
Protein
46 g
Fibres
4 g
Preparation
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Grill the pork chops & peach
Heat the BBQ on high, making sure to oil the grill first. Halve and pit the peach. In a small bowl, add the peach halves and a drizzle of oil; season with S&P. Pat the pork chops dry with paper towel; season with ⅔ of the spice blend and S&P. Add the pork chops* to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil) and cook, (partially covered if using a grill pan), 4 to 6 minutes per side, until nicely browned and cooked through. Add the peach halves in the last 2 to 3 minutes of grilling, flipping halfway through.
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Mise en place
While the pork chops cook, thinly slice the radishes. Cut the tomatoes into ¼ inch wedges. Pick the basil leaves off the stems, discarding the stems; roughly chop the leaves. When cool enough to handle, slice the grilled peach into ¼ inch wedges.
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Make the salad
In a large bowl, combine the baby greens, radishes, basil, tomatoes, grilled peach and vinaigrette; season with the remaining spice blend and pepper to taste. Toss well.
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Plate your dish
Divide the grilled pork chops (slice beforehand if desired) and salad between your plates. Garnish the salad with the goat cheese. Bon appétit!

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