HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Grilled Pork Chops
Mediterranean Grilled Pork Chops

Mediterranean Grilled Pork Chops

with Veggie Couscous and Feta

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This couscous bowl is packed with bright and summery Mediterranean flavours! Grilled zucchini, roasted red peppers, briny feta, and herbs will have you dreaming of a beachside vacation. Top it all off with tender, grilled pork chops and balsamic glaze!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

½ cup



200 g


7 g


170 mL

Roasted Red Peppers

56 g

Red Onion

1 tbsp

Mediterranean Spice Blend


¼ cup

Feta Cheese


2 tbsp

Balsamic Glaze


1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber5 g
Protein50 g
Cholesterol115 mg
Sodium1000 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions and half the Mediterranean spice blend, stirring often, until tender, 3-4 min. Add 2/3 cup water (dbl for 4ppl) and broth concentrate(s) and bring to a boil over high heat. Remove from heat, then stir in couscous. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min. When couscous is tender, fluff with a fork.


While couscous cooks, cut zucchini lengthwise into 1/4-inch thick slices. Drizzle with 1/2 tbsp oil (dbl for 4ppl) and season with salt and pepper. Drain the liquid from the peppers. Pat peppers dry with paper towels, then finely chop. Roughly chop parsley.


Pat pork dry with paper towels. Sprinkle with remaining Mediterranean spice blend. Season with pepper.


Add pork to grill and grill, flipping once, until cooked through, 5-7 min per side.** Add zucchini to other side of grill and grill, flipping once, until tender, 2-3 min per side. Remove zucchini to a plate to cool slightly while pork finishes grilling.


Roughly chop zucchini. Stir zucchini, roasted red peppers and half the parsley into couscous. Season with salt and pepper.


Thinly slice pork. Divide couscous between bowls. Top with pork. Sprinkle over feta and remaining parsley. Drizzle with balsamic glaze.