Grilled BBQ-Chipotle Pork Chops
with Garlic-Dill Potatoes and Charred Corn Salad- Mustard
- Egg
- Milk
- Soy
- Milk
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Fish
- Mustard
- Triticale
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Yellow potato • Baby tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Corn on the cob • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
Ingredients
2 unit(s)
Pork Chops, bone-in
6 g
Southwest Spice Blend
(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 unit(s)
Corn on the Cob
113 g
Baby Tomatoes
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Spring Mix
84 mL
Dill Pickle, sliced
1 unit(s)
Green Onion
400 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. Wash and dry all produce. While you prep, preheat the grill to medium-high (approx. 500°F).
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Run cold water over potatoes until no longer warm. Transfer to a large bowl and set aside.
- Meanwhile, to a small bowl combine BBQ sauce and chipotle sauce.
- Husk corn.
- Halve tomatoes.
- Drain pickles, reserving pickle juice, then roughly chop.
- Thinly slice green onion.
- Pat pork dry with paper towels.
- To a large shallow dish, add pork and 1 tbsp (1 1/2 tbsp) oil. Season with Southwest Spice Blend, half the garlic salt and pepper.
- Add corn to one side of the grill.
- Close lid and grill for 10-12 min, turning occasionally, until corn is tender and grill marks form.
- To an unlined-baking sheet, transfer corn to cool.
- Meanwhile, add pork to the other side of the grill. Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
- 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.
- While pork rests, to another large bowl, add 1 tbsp (2 tbsp) reserved pickle juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the large bowl with cooled potatoes, add green onions, pickles, mayo and remaining garlic salt. Season with pepper, then stir to combine.
- When corn is cool enough to handle, with corn on its side, cut kernels from the cob, turning the cob as you go.
- To the large bowl with dressing, add corn kernels, tomatoes and spring mix, then toss to combine.
- Divide salad, pork and potatoes between plates.
- Drizzle any remaining BBQ-chipotle sauce over pork.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The bone-in pork chop was praised for its richer taste, and the potato salad was a standout favourite.
- Ease of prep: Grilling makes this a natural fit for BBQ lovers, and the overall process was straightforward.
