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Grilled Herby Bone -In Pork Chops
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Grilled Herby Bone -In Pork Chops

Grilled Herby Bone -In Pork Chops

with Blueberry-Thyme Glaze and Buttered Potatoes

Zesty mustard and fragrant thyme make a quick marinade for tender, bone-in pork chops before they hit the grill!


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

Preparation Time35 minutes


serving amount

2 piece

Pork Chops, bone-in

400 g

Red Potato

113 g

Spring Mix

1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g


7 g


3 tbsp

Blueberry Jam

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

¼ cup

Dried Cranberries

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories880 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate69 g
Sugar32 g
Dietary Fiber5 g
Protein47 g
Cholesterol145 mg
Sodium1270 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.


Large Pot
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Shallow Dish
Large Bowl


Cook potatoes

Before starting, wash and dry all produce. Lightly oil the grill. While potatoes cook, preheat the grill to 500°F over medium-high heat. Halve potatoes (quarter them if larger). Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Add 2 tbsp (1/4 cup) butter, then gently toss until butter melts and potatoes are coated. Cover to keep warm.

Prep and make glaze

Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Thinly slice chives. Add blueberry jam, half the vinegar and half the thyme to a small microwave-safe bowl. Season with salt and pepper. Microwave until jam softens and mixture is warm, 30 sec-1 min. Stir to combine.

Marinate pork

Combine whole grain mustard, half the Dijon, remaining thyme and 1/2 tbsp (1 tbsp) oil in a shallow dish. Pat pork dry with paper towels. Season with half the garlic salt and pepper. Add pork to the dish with mustard mixture, then toss to coat.

Grill pork

Add pork to the grill. Close lid and grill, flipping once, until pork is cooked through, 4-6 min per side.**Transfer pork to a plate, then spread blueberry-thyme glaze over top. Set aside to rest, 3-5 min.

Finish potatoes

Season potatoes with remaining garlic salt and pepper. Add half the chives, then gently toss to coat.

Finish and serve

Add remaining vinegar, remaining Dijon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, dried cranberries and remaining chives, then toss to combine. Divide pork, potatoes and salad between plates. Spoon any remaining glaze from the plate over pork.

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