Grilled Herby Pork Chops - FD
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Herby Pork Chops - FD

Grilled Herby Pork Chops - FD

with Blueberry-Thyme Glaze and Buttered Potatoes

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.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

4 unit(s)

Lamb, Loin Chops

300 g

Red Potato

113 g

Spring Mix

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

7 g


7 g


3 unit(s)

Blueberry Jam

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

28 g

Dried Cranberries

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories670 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate60 g
Sugar32 g
Dietary Fiber6 g
Protein41 g
Cholesterol130 mg
Sodium1160 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium100 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.


Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Medium Bowl
Silicone Brush
Large Bowl


Cook potatoes
  • 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.
Prep and make glaze
  • 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.
Marinate lamb
  • 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.
Grill lamb
  • 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.
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 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.