Citrus Hot Honey Pork Chop

Name: Citrus Hot Honey Pork Chop with couscous and grilled veggies
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 340 g Pork Chops, boneless; 2 unit(s) Honey; 1 unit(s) Orange; 4 g Chili Flakes; 2 unit(s) Garlic, cloves; ½ cup Couscous; 1 unit(s) Vegetable Broth Concentrate; 6 g Lemon-Pepper Seasoning; 1 unit(s) Sweet Bell Pepper; 28 g Walnuts, chopped; 7 g Parsley; 1 unit(s) Corn on the Cob; 1 tbsp Oil*; ⅓ tsp Salt*; 0.15 tsp Pepper*; 3 tbsp Butter*

with couscous and grilled veggies

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Citrus hot honey glazed pork chop, grilled to perfection, served with fluffy couscous, toasted walnuts, caramelized brussels sprouts and smoky grilled peppers. A bold, balanced plate full of flavor and texture.

Tags:

BBQ

Allergens:

Wheat

•Walnuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

2 unit(s)

Honey

1 unit(s)

Orange

4 g

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

2 unit(s)

Garlic, cloves

½ cup

Couscous

(Contains: Wheat)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

6 g

Lemon-Pepper Seasoning

(May contain traces of: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

1 unit(s)

Sweet Bell Pepper

28 g

Walnuts, chopped

(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

7 g

Parsley

1 unit(s)

Corn on the Cob

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

0.15 tsp

Pepper*

3 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories850 kcal

Fat40 g

Saturated Fat15 g

Carbohydrate75 g

Sugar26 g

Dietary Fiber8 g

Protein51 g

Cholesterol155 mg

Sodium930 mg

Trans Fat1 g

Potassium1250 mg

Calcium100 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Large Non-Stick Pan

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
To a medium pot, add 2/3 cup (1 1/3 cups) water and vegetable broth concentrate. Season with salt and bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
Peel, mince or grate garlic.
Zest, then juice orange.
Roughly chop parsley.

Husk corn. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
Core, then cut peppers into 1/2-inch pieces.
On one side of a 18x12-inch piece of foil, arrange peppers, half the garlic and corn.
Drizzle with 1 tbsp oil. Season with salt and half the Lemon-Pepper Seasoning. Fold foil in half over peppers and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp oil per pouch.)

Heat a large non-stick pan over medium.
When hot, add walnuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
To the same pan, over medium heat, orange juice, honey, remaining garlic, 1/4 tsp (1/2 tsp) chili flakes and 2 tbsp (4 tbsp) butter. Bring to a simmer, cook for 2-3 min, stirring often, until reduced. (TIP:If you like extra kick, add a little more chili flakes)

Pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning. Drizzle 1 tsp (2 tsp) oil overtop. Flip to coat.
Add pork to the grill. Reduce heat to medium, close lid and grill for 4-6 min per side until pork is cooked through.**
Meanwhile, place pouch on one side of the grill and grill for 12-14 min, until peppers are tender.
Transfer pork chop and veggies to a plate.