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Ready in 10 minutes

Quick Peachy BBQ Pork Chops

over Caramelized Onion Bulgur Salad

Cooking time

10 minutes

Servings

4

Calories

550 /serving

Leave no stone fruit unturned—that’s our end of summer slogan. Applying fresh peach to a savoury pork dish hits the sweet spot in record time. Cook the wedges in butter to release the natural sugars, alongside juicy boneless chops. Finish both elements with a lick of robust BBQ sauce before plating over a whole-grain salad. All it takes is bulgur, baby greens and cabbage combined with caramelized onions in a sunny sesame vinaigrette.

We will send you:

  • 4 Pork chops
  • 150g Shredded green cabbage
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Peach
  • 30ml BBQ sauce
  • 60ml Sesame Sunshine vinaigrette
  • 25g Caramelized onions
  • 160g Bulgur
  • 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Salt & pepper (S&P)
Large pan
Oil
2 tbsp Butter
Basting brush
Total Fat
23 g
Saturated Fat
7 g
Sodium
1570 mg
Total Carb
46 g
Sugars
9 g
Protein
42 g
Fibre
7 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
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Mise en place
Meanwhile, halve and pit the peach; cut into ½ inch wedges. Pat the pork dry with paper towel; season with ¾ of the spices and S&P.
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Cook the pork & peach
In a large pan, heat a drizzle of oil on medium-high. Cook the pork, 3 to 5 min. on one side, until browned and partially cooked. Flip and add the peach and 2 tbsp butter. Cook, spooning the butter over the pork and peach, 3 to 5 min., until the pork* is cooked through and the peach has browned. In the final min., brush the pork and peach with the BBQ sauce. Transfer to a cutting board.
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Make the salad
Meanwhile, in a large bowl, combine the vinaigrette, onions, remaining spices, 1 tbsp oil and S&P. Add the bulgur, baby greens and cabbage; toss well.
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Plate your dish
Divide the salad between your plates. Top with the pork (slice beforehand if desired) and peach. Bon appétit!

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