Grilled Island-Style Pork Chops
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Grilled Island-Style Pork Chops

Grilled Island-Style Pork Chops

with Tropical Salsa

These grilled chops transport you to the tropics with each bite! Sweet and sour kiwis burst in a salsa that cools down the spicy, juicy pork.

Tags:
Quick
Allergens:
Sulphites
•Egg
•Mustard
•Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Parboiled Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Kiwi

2 unit(s)

Green Onion

113 g

Corn Kernels

1 unit(s)

Lime

1 tbsp

Jerk Spice Blend

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

2 tbsp

Jerk Sauce

(May contain Sulphites, Milk, Soy)

2 tbsp

Mayonnaise

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

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories810 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate91 g
Sugar12 g
Dietary Fiber7 g
Protein50 g
Cholesterol135 mg
Sodium900 mg
Trans Fat0.4 g
Potassium1750 mg
Calcium125 mg
Iron3.5 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

•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Zester
•Small Bowl

Instructions

1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • To the boiling water, add rice, corn, 1 tbsp (2 tbsp) butter and half the Jerk Spice Blend.
  • Cover and reduce heat to low. 
  • Cook for 15-17 min, until rice is tender and water is absorbed. 
  • Remove from heat. Set aside, still covered.
  • Fluff rice with a fork.
2
  • Meanwhile, pat pork dry with paper towels. Season with remaining Jerk Spice Blend, salt and pepper.
  • In a medium bowl, coat pork with half the jerk sauce, turning to coat. Set aside to marinate.
3
  • Meanwhile, core, then cut peppers into quarters.
  • On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Peel, then cut kiwi into 1/4-inch pieces.
  • Thinly slice green onion.
  • Zest and juice half the lime. Cut remaining lime into wedges.
4
  • To a medium bowl,add kiwi, half the green onion, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
  • In a separate small bowl, combine mayo, remaining lime zest and lime juice.
5
  • Bring clean plate, pork and peppers to grill.
  • Add peppers to grill. Close lid and grill 3-4 min per side until grill-marked and tender. Return to plate to cool slightly.
  • Add pork to grill. 
  • Close lid and grill, flipping once, until  cooked through, 4-6 min per side, basting each side of pork with remaining jerk sauce in the last min of cooking.** 
  • Transfer pork to clean plate.
6
  • Cut peppers into 1/4-inch pieces. Add to kiwi mixture. Toss to coat.
  • Slice pork.
  • Divide rice mixture, salsa and pork between plates.
  • Drizzle with lime mayo.
  • Sprinkle with remaining green onions.
  • Squeeze a lime wedge over top, if you like.
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