Grilled Bone-In Pork Chops with Plum Salsa
made with Okanagan Plums- Mustard
- Egg
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Yellow potato • Zucchini • Corn on the cob • Lemon • 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) • Shallot • Honey • Mint • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • #N/A • #N/A • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Pork Chops, bone-in
400 g
Yellow Potato
7 g
Mint
1 unit(s)
Shallot
1 unit(s)
Plum
1 unit(s)
Nectarine
1 unit(s)
Honey
1 unit(s)
Lemon
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 unit(s)
Zucchini
1 unit(s)
Corn on the Cob
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Preheat the oven to 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 oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.) Season with pepper, half the garlic salt and 1/2 tsp (1 tsp) Smoked Paprika-Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut four sections off nectarine, avoiding the pit, then cut each section into 1/4-inch pieces.
- Cut sections off plum, avoiding the pit, then cut into 1/4-inch pieces.
- Peel, then finely chop half the shallot (use whole shallot for 4 servings).
- Rough chop half the mint (use all for 4 servings).
- Juice lemon.
- To a medium bowl, add plums, nectarines, shallots, mint, a pinch of salt and 1 tbsp (2 tbsp) lemon juice. Drizzle honey over top, then toss until honey is combined. Set aside.
- To a small bowl, add mayo and 1/4 tsp (1/2 tsp) lemon juice. Season with pepper and garlic salt, then stir to combine. Set aside.
- Quarter zucchini lengthwise.
- To an unlined baking sheet, add zucchini and 1 tbsp (1 1/2 tbsp) oil and season with remaining garlic salt and pepper. Toss to combine.
- Husk corn, then halve crosswise.
- Pat pork dry with paper towels, then arrange on a plate.
- Drizzle 1 tbsp (2 tbsp) oil over pork. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend. Flip pork to coat.
- Add pork to one side of the grill. Close lid and grill 5-7 min per side, flipping once, until cooked through.**
- Add zucchini to other side of the grill. Close lid and grill for 5-7 min, flipping once, until tender.
- After flipping pork, add corn to the other side of the grill with zucchini.
- Close lid and grill for 5-7 min per side, until tender-crisp.
- Once done, transfer pork, zucchini and corn to the same baking sheet and rest for 5 min.
- Divide potato wedges, pork, zucchini and corn between plates. Drizzle any juices from the baking sheet over pork.
- Spoon fruit salsa over pork.
- Serve aioli on the side for dipping.
