Grilled Sun-Dried Tomato Pork Chops

Name: Grilled Sun-Dried Tomato Pork Chops with Grilled Zucchini Pasta Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Pork Chops, boneless; 170 g Cavatappi; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Zucchini; 28 g Baby Spinach; 1 unit(s) Lemon; 1 unit(s) Tomato; ½ cup Sun-Dried Tomato Pesto; 7 g Zesty Garlic Blend; 1 tbsp Oil*; ⅓ tsp Salt*; ⅓ tsp Pepper*; 2.5 tsp Oil*

with Grilled Zucchini Pasta Salad

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Allergens:

Wheat

•Milk

•Sulphites

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

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

170 g

Cavatappi

(Contains: Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 unit(s)

Zucchini

28 g

Baby Spinach

1 unit(s)

Lemon

1 unit(s)

Tomato

½ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

7 g

Zesty Garlic Blend

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

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

2.5 tsp

Oil*

Nutrition Values

Calories890 kcal

Fat38 g

Saturated Fat9 g

Carbohydrate82 g

Sugar10 g

Dietary Fiber9 g

Protein58 g

Cholesterol120 mg

Sodium1310 mg

Trans Fat0.3 g

Potassium1650 mg

Calcium225 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.

Utensils

•Colander

•Large Pot

•Zester

•Whisk

•Small Bowl

•Medium Bowl

•Baking Sheet

•Large Bowl

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Bring a large pot of salted water to a boil over high (use same for 4 servings).
Wash and dry all produce.
To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
Drain noodles, then rinse under cold water until cool.

Cut tomato into 1/2-in pieces.
Roughly chop spinach.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
To a small bowl, whisk together pesto, lemon zest and lemon juice.

Quarter zucchini lenghwise.
To a medium bowl, add zucchini, half the Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

Pat pork dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Drizzle with 1 tsp (2 tsp) oil. Flip to coat.
Add pork to the grill. Reduce heat to medium, close lid and grill for 3-5 min per side until pork is cooked through.**
Add zucchini to other side of the grill. Close lid and grill for 3-4 min, flipping once, until tender.
Remove zucchini and pork from grill and onto a baking sheet.

Meanwhile, to a large bowl, half the pesto mixture, cavatappi, half the Parmesan, tomatoes, spinach and any pork resting juices. Season with salt and pepper, then toss to combine.