Grilled Turkish-Inspired Pork Chops
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Grilled Turkish-Inspired Pork Chops

Grilled Turkish-Inspired Pork Chops

with Grilled Veggie Tabouleh and Lemon-Feta Sauce

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!


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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

½ cup

Bulgur Wheat

(Contains Wheat)

160 g

Sweet Bell Pepper

7 g


113 g

Red Onion

1 unit

Chicken Broth Concentrate

1 unit


¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

2 tbsp


(Contains Egg, Mustard)

200 g


30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

2.5 tbsp


0.63 tsp


0.13 tsp



Nutrition Values

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.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Medium Bowl
Large Bowl


Cook bulgur

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.

Start prep

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.

Finish prep

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).

Grill pork and veggies

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.

Finish salad

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.

Finish and serve

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