Grilled Island-Style Pork Chops

Name: Grilled Island-Style Pork Chops with Tropical Salsa and Rice
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 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; 2 tbsp Jerk Sauce; 2 tbsp Mayonnaise; 6 g Caribbean Spice Blend; 1 tbsp Butter*; 1 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Tropical Salsa and Rice

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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

•Spicy

Allergens:

Schwefeldioxide und Sulfite

•Egg

•Senf

•Milk

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 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

2 tbsp

Jerk Sauce

2 tbsp

Mayonnaise

6 g

Caribbean Spice Blend

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories830 kcal

Fat31 g

Saturated Fat8 g

Carbohydrate90 g

Sugar12 g

Dietary Fiber7 g

Protein50 g

Cholesterol135 mg

Sodium1040 mg

Trans Fat0.4 g

Potassium1700 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

•Silicone Brush

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce.
To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Carribean Spice Blend, then reduce heat to low.
Cover and cook for 18-20 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.
Fluff rice with a fork.

Meanwhile, pat pork dry with paper towels. Season with remaining Carribean Spice Blend, salt and pepper.
In a medium bowl, coat pork with half the jerk sauce, turning to coat. Set aside to marinate.

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, then juice half the lime. Cut remaining lime into wedges.

To another medium bowl, add kiwi, half the green onions, 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 small bowl, combine mayo, remaining lime zest and lime juice.

Bring pork, peppers and a clean plate to the grill.
Add peppers to the grill. Close lid and grill for 3-4 min per side until grill-marked and tender. Transfer to the plate to cool slightly.
Meanwhile, add pork to the grill.
Close lid and grill for 4-6 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
Transfer pork to the plate.

Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. 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.