Herby Grilled Double Pork Chops
with Grilled Greek Salad
Our fabulous Greek pesto loads tender pork chops with bold herby flavour! Big wedges of red onion and sweet bell pepper are easy to grill, then chop into bite-sized chunks for the salad!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Pork Chops, boneless
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
1 unit(s)
Mini Cucumber
30 g
Mixed Olives
(May contain traces of: Soy, Milk, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
¼ cup
Greek Pesto
(Contains: Soy May contain traces of: Soy, Milk, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels.
- Add pork and Greek pesto to a shallow dish. Toss to coat.
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Quarter, then core pepper.
- Cut cucumber into 1/2-inch pieces.
- Drain olives.
- Add onions and peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss gently to coat. Season with salt and pepper.
- Gather veggies, flatbreads, shallow dish with pork, a clean plate for cooked pork and any tools for grilling on a large platter.
- Head out to grill!
- Add onions to the grill. Reduce heat to medium, close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Meanwhile, add peppers to the grill. Close lid and grill peppers, flipping once, until tender, 3-4 min per side. Return to same plate. Set veggies aside to cool.
- Add pork to the grill. Discard any remaining marinade. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** Transfer cooked pork to a clean plate.
- When pork is almost done, add flatbreads to the other side of the grill and cook until heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on flatbreads so they don't burn!)
- Cut onions into bite-sized pieces.
- Cut peppers into bite-sized pieces.
- Combine vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil in a large bowl. (TIP: We love using olive oil in this recipe!)
- Add peppers, onions, cucumbers and olives to bowl with dressing. Season with salt and pepper, then toss to combine.
- Thinly slice pork.
- Cut or tear flatbreads in half.
- Divide pork, salad and flatbreads between plates.
- Top salad with feta.
If you've opted for double pork, prepare and cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.
