Grilled BBQ-Mustard Pork Chops

Name: Grilled BBQ-Mustard Pork Chops with Roast Potatoes and Pineapple Salsa
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 340 g Pork Chops, boneless; 3 unit(s) Russet Potato; 1 unit(s) Diced Pineapple Cup; 1 unit(s) Tomato; 1 unit(s) Shallot; 1 unit(s) Lime; 1 unit(s) Green Onion; 4 tbsp BBQ Sauce; 4 tbsp Mayonnaise; 1 tbsp Whole Grain Mustard; 7 g Zesty Garlic Blend; ½ tsp Sugar*; 2.5 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Roast Potatoes and Pineapple Salsa

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Grilled honey-mustard pork chops with golden roasted potatoes and a fresh pineapple and tomato salsa is a sweet and savoury delight that the whole family will love! Brighten up your summer with this hearty and delicious meal.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Russet potato • Pork chop • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • BBQ sauce (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) (mustard) • Limes • Mayonnaise (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) (mustard, egg) • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.

Tags:

Family Friendly

•New

•Protein Plus

•Free Griddle Contest

Allergens:

Mustard

•Egg

•Sulphites

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 Time6 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

3 unit(s)

Russet Potato

1 unit(s)

Diced Pineapple Cup

1 unit(s)

Tomato

1 unit(s)

Shallot

1 unit(s)

Lime

1 unit(s)

Green Onion

4 tbsp

BBQ Sauce

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

4 tbsp

Mayonnaise

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

1 tbsp

Whole Grain Mustard

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

7 g

Zesty Garlic Blend

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

Not included in your delivery

½ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1000 kcal

Fat45 g

Saturated Fat7 g

Carbohydrate101 g

Sugar29 g

Dietary Fiber8 g

Protein50 g

Cholesterol130 mg

Sodium1160 mg

Trans Fat0.2 g

Potassium2500 mg

Calcium125 mg

Iron6 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Zester

•Large Bowl

•Whisk

•Medium Bowl

•Silicone Brush

Cooking Steps

Before starting, preheat the oven to 450°F.
Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.

Roast wedges in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, cut tomatoes into 1/4-inch pieces.
Peel, then finely chop shallot.
Thinly slice green onion.
Zest, then juice lime.
Over a medium bowl, drain pineapples, reserving 2 tbsp (4 tbsp) pineapple juice.
To the same bowl, add half the mustard and half the BBQ sauce. Stir to combine. Set aside.
In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) oil. Add shallots, then set aside.

On a plate, pat pork dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Brush BBQ-mustard sauce all over pork, then drizzle 1/2 tbsp (1 tbsp) oil over both sides.
Gather together pork, a clean plate and grilling tools, then head out to grill!

To one side of the grill, add pork. Reduce heat to medium, close lid and grill for 4-6 min per side, until pork is cooked through.**
Transfer pork to the clean plate.

To the bowl with shallot dressing, add pineapples, tomatoes and green onions. Season with pepper.
In a small bowl, combine mayo, remaining BBQ sauce and remaining mustard.
Thinly slice pork.
Divide pork and potatoes between plates. Top pork with pineapple salsa.
Serve dipping sauce alongside potatoes.