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Dairy Free
Gluten Free

Grilled Pork with Tomatillo-Ground Cherry Salsa

& Spiced Potatoes

Cooking time

25 minutes




590 /serving

Deliciously deceiving: Not actually a cherry at all, ground cherries belong to the tomato family and are native to Central and South America, though they have become summer-weather favourites all over the world thanks to their sweet, tangy taste. They’re also purported to be very good for you, and are traditionally used in Chinese medicine to soothe sore throats and quell coughs. Since we’re interested in dinner, not medicine tonight, these tiny beauties join bright, green tomatillos in a citrusy salsa packed with lime and cilantro. Serve it atop barbecued spiced pork chops and grilled peppers with roasted spiced potatoes on the side for a summery supper that conjures up the flavours of Mexico.

We will send you:

  • 300g Pork chops
  • 140g Multicoloured baby peppers
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Lime
  • 1 Shallot (or onion)
  • 450g Potatoes
  • 225g Tomatillos
  • 50g Ground cherries
  • 9g Grilled pork spice blend (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Large grill pan
Total Fat
22 g
Saturated Fat
5 g
390 mg
Total Carbs
59 g
12 g
42 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into 1-inch-thick wedges. 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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Mise en place
While the potatoes roast, heat your BBQ on high, making sure to oil it first. Zest and cut the lime into wedges. Remove the husks from the tomatillos; halve crosswise. Remove the husks from and halve the ground cherries. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Cook the pork
In a bowl, toss the peppers with a drizzle of oil and season with S&P. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Grill, 3 to 5 minutes on the first side. Flip the pork and add the peppers. Cook, turning the peppers halfway through, 3 to 5 minutes, until the pork is browned and cooked through. Set aside to rest for at least 5 minutes before serving.
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Start the salsa
While the pork cooks, heat a large dry pan on medium-high. Add the tomatillos and cook, 2 to 3 minutes per side, until charred and softened. Transfer to a cutting board. Once cool enough to handle, roughly chop the charred tomatillos. Wipe out the pan.
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Finish the salsa
In the same pan, heat a drizzle of oil on medium-high. Add the shallots, garlic and as much of the lime zest as you’d like. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground cherries and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the diced tomatillos, juice from up to ½ the lime wedges (to taste), ½ the cilantro and a drizzle of olive oil; season with the remaining spice blend and S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the roasted potatoes and finished pork between your plates. Spoon ½ the salsa over the pork. Garnish with the remaining cilantro and lime wedges. Serve the remaining salsa on the side. Bon appétit!

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