Herby Grilled Pork Chops

Name: Herby Grilled Pork Chops with Grilled Greek Salad
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 340 g Pork Chops, boneless; 2 unit(s) Flatbread; 1 unit(s) Sweet Bell Pepper; ½ unit(s) Red Onion; 1 unit(s) Mini Cucumber; 30 g Mixed Olives; 1 tbsp Red Wine Vinegar; ¼ cup Greek Pesto; ¼ cup Feta Cheese, crumbled; ¼ tsp Sugar*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Grilled Greek Salad

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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!

Tags:

Quick

•Family Friendly

•New

Allergens:

Soja

•Milk

•Hvede

•Schwefeldioxide und Sulfite

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 Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

2 unit(s)

Flatbread

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Red Onion

1 unit(s)

Mini Cucumber

30 g

Mixed Olives

1 tbsp

Red Wine Vinegar

¼ cup

Greek Pesto

¼ cup

Feta Cheese, crumbled

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories730 kcal

Fat30 g

Saturated Fat7 g

Carbohydrate62 g

Sugar9 g

Dietary Fiber4 g

Protein51 g

Cholesterol120 mg

Sodium1000 mg

Trans Fat0.1 g

Potassium1100 mg

Calcium175 mg

Iron5.5 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

•Shallow Dish

•Paper Towel

•Measuring Spoons

•Large Bowl

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. 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.