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Grilled Turkish-Inspired Pork Chops

Grilled Turkish-Inspired Pork Chops

with Grilled Veggie Tabouleh and Lemon-Feta Sauce

Grill
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Pork chops just taste better grilled! Fragrant Turkish-style spice blend, pork and a colourful grilled veggie tabouleh are a perfect match! Topped with a creamy, lemony feta sauce, this dish is summer at its best!

Tags:Quick Prep
Allergens:Wheat/BléMilk/LaitSulphites/SulfiteEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

160 g

Sweet Bell Pepper

7 g

Parsley

113 g

Red Onion

1 unit

Chicken Broth Concentrate

1 unit

Lemon

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

200 g

Zucchini

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

2.5 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber8 g
Protein51 g
Cholesterol120 mg
Sodium1450 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Small Bowl
Paper Towel
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Add broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

2

Roughly chop olives. Roughly chop parsley. Zest, then juice lemon. Add lemon zest, mayo, half the feta and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl, then stir to combine. Set aside.

3

Halve zucchini lengthwise. Halve pepper, then core. Peel, then quarter onion, leaving the root in tact. Add veggies, 1 tbsp oil (dbl for 4 ppl) and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine. Set aside. Pat pork dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp oil (dbl for 4 ppl).

4

Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min. Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 8-10 min.** Transfer pork to a plate, then cover to keep warm. Transfer veggies back to the medium bowl.

5

Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces. Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then toss to combine.

6

Thinly slice pork. Divide tabbouleh between plates. Top with grilled pork. Drizzle lemon-feta sauce over top.