Grilled Herby Pork Chops - FD
with Blueberry-Thyme Glaze and Buttered Potatoes- Mustard
- Sulphites
- Milk
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Peanuts
- Mustard
- Triticale
Make the most of your time in the kitchen by cooking the potatoes while you preheat the grill! Zesty mustards and fragrant thyme make a quick marinade for tender lamb chops before they hit the grill. Sweet and chewy dried cranberries in the salad and a blueberry glaze bring out the natural sweetness of the lamb.
Ingredients
4 unit(s)
Lamb, Loin Chops
300 g
Red Potato
113 g
Spring Mix
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
7 g
Chives
7 g
Thyme
3 unit(s)
Blueberry Jam
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
28 g
Dried Cranberries
(May be present: Soy, Milk, Sesame, Sulphites, Egg, Gluten, Tree nuts, Peanuts, Mustard)
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May be present: Soy, Wheat, Milk, Sesame, Sulphites, Tree nuts, Peanuts, Mustard, Triticale)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- 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 1 tbsp butter (dbl for 4 ppl), then gently toss until butter melts and potatoes are coated.
- Cover to keep warm.
- Meanwhile, strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), 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.
- Combine whole grain mustard, half the Dijon, remaining thyme and 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl.
- Pat lamb dry with paper towels. Season with half the garlic salt and pepper.
- Add lamb to the bowl with mustard mixture, then toss to coat.
- Once potatoes are drained, add lamb to the grill. Reduce heat to medium, close lid and grill, flipping once, until lamb is cooked through, 5-7 min per side.**
- When lamb is almost done, brush one side with some blueberry-thyme glaze, then flip, glazed-side down. Grill for 30 sec, then repeat on the other side.
- Transfer lamb to a plate, then spread any remaining blueberry-thyme glaze over tops. Set aside to rest, 3-5 min.
- Season potatoes with remaining garlic salt and pepper. Add half the chives, then gently toss to coat.
- Add remaining vinegar, remaining Dijon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and dried cranberries, then toss to combine.
- Divide lamb, potatoes and salad between plates. Spoon any remaining glaze from the plate over lamb, then sprinkle with remaining chives.
