Tropical-Spiced BBQ Pork Chops

with Grilled Zucchini & Pineapple Chili Slaw

Cooking time

25 minutes

Servings

2/4

Calories

400 /serving

Tropical-Spiced BBQ Pork Chops

with Grilled Zucchini & Pineapple Chili Slaw

A lick of pineapple chili sauce, a sprinkling of our Pacific Islands spice blend and a dash of BBQ sauce gives this dinner delicious derring-do. Sweet, smoky, lively and fragrant, each bite of these grilled, glazed pork chops transports you well beyond the backyard to more tropical climes. Flank them with chunky grill-marked zucchini and a bright, sunny and dare-we-say summery slaw made from cabbage, bok choy and scallions.

We will send you:

340g Thick-cut pork chops (high-protein serving)
1 Zucchini (green, yellow or heirloom)
200g Sliced bok choy
150g Shredded green cabbage
2 Scallions
30ml BBQ sauce
30ml Pineapple chili sauce
30ml Apple cider vinegar
9g Pacific Islands spices (sugar, paprika, salt, onion, cumin, coriander, mustard, black pepper, cayenne pepper, hickory smoke flavour, dehydrated vegetables, seaweed, ginger, lemongrass)

Contains: Mustard, Sulphites

You will need:

Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush

Total Fat
18 g

Saturated Fat
4 g

Sodium
840 mg

Total Carb
20 g

Sugars
12 g

Protein
42 g

Fibre
4 g

Preparation

Mise en place

Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise. Thinly slice the scallions. In a medium bowl, combine the zucchini, a drizzle of oil, ⅓ of the spices and S&P. In a small bowl, combine the BBQ sauce, ½ the vinegar and ½ the pineapple chili sauce.

Grill & glaze the pork

Pat the pork* dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 4 to 6 min. per side, until cooked through. In the final 2 min., brush with the pineapple mixture, flipping at least twice, until glazed. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.

Grill the zucchini

Grill the zucchini on the BBQ (or in the reserved grill pan heated on medium-high), 3 to 5 min. per side, until browned and beginning to soften. Transfer to a cutting board and halve crosswise.

Make the slaw

Meanwhile, in a large bowl, combine the remaining vinegar and pineapple chili sauce, a drizzle of oil and S&P. Add the cabbage, bok choy and ⅔ of the scallions; toss well.