Grilled Island Pork Chops

Name: Grilled Island Pork Chops with Tropical Salsa
Total time: 30 min
Yield: 2
Cuisine: Caribéenne
Ingredients: 340 g Côtelettes de porc, désossées; ¾ tasse(s) Riz étuvé; 1 pièce(s) Poivron; 1 pièce(s) Kiwi; 2 pièce(s) Oignon vert; 113 g Maïs en grains; 1 pièce(s) Lime; 2 cs Sauce jerk; 2 cs Mayonnaise; 6 g Mélange d'épices des Caraïbes; 1 cs Beurre*; 1 cs Huile*; ¼ cc Sel*; 0.13 cc Poivre*

with Tropical Salsa

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

étiquettes:

Rapido

•Épicé

Allergènes:

Schwefeldioxide und Sulfite

•Egg

•Senf

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

¾ tasse(s)

Riz étuvé

1 pièce(s)

Poivron

1 pièce(s)

Kiwi

2 pièce(s)

Oignon vert

113 g

Maïs en grains

1 pièce(s)

Lime

2 cs

Sauce jerk

2 cs

Mayonnaise

6 g

Mélange d'épices des Caraïbes

Pas inclus dans votre livraison

1 cs

Beurre*

1 cs

Huile*

¼ cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)830 kcal

Graisses31 g

dont saturés8 g

Glucides90 g

dont sucres12 g

Fibres7 g

Protéines50 g

Cholestérol135 mg

Sel1040 mg

Gras Trans0.4 g

Potassium1700 mg

Calcium125 mg

Fer3.5 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Bol à mélanger, moyen

•Zesteur

•Petit bol

•Pinceau à pâtisserie en silicone

Instructions

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.