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Easy prep

Smoky Pork Chops with Pickled Baby Pepper Relish

Charred Snap Peas & Cooling Yogurt Sauce

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

Sometimes there’s no need to pull out the BBQ to revel in the smoky, charred tastes that the grill can provide. Case in point: we season tonight’s pork chops with a mixture of brown sugar, ancho, onion, garlic and just a hint of espresso to deliver on those fantastic flavours. We pan sear the meat and then cook up sugar snap peas in its fond until crisp tender. Everything is served with a dollop of homemade pepper and onion relish and a refreshing yogurt and honey sauce.

We will send you:

  • 300g Pork chops
  • 25g Sliced red onions
  • 150g Trimmed sugar snap peas (or snow peas)
  • 25g Sliced scallions
  • 140g Multicoloured baby peppers
  • 142g Orzo
  • 14g Honey
  • 60ml White vinegar
  • 100g Greek yogurt
  • 9g Smoky pork chop spice blend (brown sugar, kosher salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander seeds, oregano, cloves, thyme)

  • Contains: Gluten, Milk, Wheat, Sulphites

    You will need:

    Medium pot
    Medium pan
    Olive oil
    Oil
    Salt & pepper
    Large heatproof bowl
    Strainer
    Total Fat
    19 g
    Saturated Fat
    5 g
    Sodium
    620 mg
    Total Carbs
    74 g
    Sugars
    16 g
    Protein
    51 g
    Fibres
    7 g
    Preparation
    a picture
    Cook the orzo
    Bring a medium pot of salted water to a boil. Add the orzo and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo. Add ⅓ of the scallions and toss with a drizzle of olive oil to prevent sticking. Season with S&P to taste and set aside.
    a picture
    Make the pepper relish
    While the orzo cooks, thinly slice the peppers into rounds. Place in a large heatproof bowl with the sliced red onions. In a medium pan, heat the vinegar, ½ the honey and ½ cup water (double for 4 portions); season with S&P to taste. Transfer the warmed liquid to the bowl of peppers; stir to combine and set aside to pickle while you prepare the next step. Wipe out the pan.
    a picture
    Cook the pork
    While the peppers pickle, in the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
    a picture
    Cook the snap peas
    In the pan of fond, heat a drizzle of oil on medium-high. Add the snap peas and cook, stirring occasionally, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions) and cook, scraping any browned bits (or fond) from the bottom of the pan, 1 to 2 minutes, until crisp-tender; season with S&P to taste.
    a picture
    Make the yogurt sauce
    While the snap peas cook, in a bowl, combine the yogurt, remaining honey, ½ the remaining scallions and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P to taste.
    a picture
    Plate your dish
    Divide the finished orzo between your plates. Top with the snap peas and smoky pork chops. Drizzle as much of the yogurt sauce over the snap peas, pork and orzo as you’d like. Top the pork with a spoonful of the pepper and onion relish (drain before adding) and garnish with the remaining scallions. Serve the remaining relish on the side. Bon appétit!

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