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Grilled BBQ-Chipotle Pork Chops
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Grilled BBQ-Chipotle Pork Chops

Grilled BBQ-Chipotle Pork Chops

with Dilly Potatoes and Charred Corn Salad

Sweet and smoky BBQ-chipotle sauce gives these grilled pork chops Southwest-style flair! Corn charred on the grill makes this delicious summer plate sing. Let the grilling begin!

Tags:
Spicy
Allergens:
Mustard
Egg
Milk
Soy

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Pork Chops, bone-in

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 unit

Corn on the Cob

113 g

Baby Tomatoes

1 tsp

Garlic Salt

56 g

Spring Mix

90 mL

Dill Pickle, sliced

1 unit

Green Onion

400 g

Yellow Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1040 kcal
Fat61 g
Saturated Fat9 g
Carbohydrate70 g
Sugar24 g
Dietary Fiber7 g
Protein48 g
Cholesterol135 mg
Sodium2000 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

Medium Pot
Colander
Measuring Spoons
Large Bowl
Paper Towel
Small Bowl
Baking Sheet
Silicone Brush
Whisk

Instructions

Boil potatoes
1

Before starting, wash and dry all produce. Lightly oil the grill.Preheat the grill to 500°F over high heat. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain, then return potatoes to the same pot, off heat.Run cold water over potatoes until no longer warm.

Prep
2

Meanwhile, combine BBQ sauce and chipotle sauce in a small bowl.Husk corn.Halve tomatoes. Drain pickles, reserving pickle juice, then roughly chop.Thinly slice green onion.Pat pork dry with paper towels. Add pork and 1 tbsp (1 1/2 tbsp) oil to a large bowl. Sprinkle Southwest Spice Blend and half the garlic salt over pork, then season with pepper. Flip to coat.

Grill corn
3

Add corn to one side of the grill. Close lid and grill, turning occasionally, until corn is tender and grill marks form, 10-12 min. Transfer corn to an unlined baking sheet to cool.

Grill pork
4

Meanwhile, add pork to the other side of the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**When pork is cooked through, brush one side with some BBQ-chipotle sauce, then flip. Grill sauce-side down for 30 sec, then repeat on the other side.Transfer pork to the baking sheet with corn to rest, 5 min.

Make dressing and finish potatoes
5

While pork rests, add 1 tbsp (2 tbsp) reserved pickle juice and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk to combine.Add cooled potatoes, green onions, pickles, mayo and remaining garlic salt to another large bowl. Season with pepper, to taste, then stir to combine.

Finish and serve
6

When corn is cool enough to handle, with corn on its side, cut kernels from the cob, turning the cob as you go. Add corn kernels, tomatoes and spring mix to the large bowl with dressing, then toss to combine. Divide salad, pork and potatoes between plates.Drizzle any remaining BBQ-chipotle sauce over pork.