Rosemary-Fig Grilled Pork Chops
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Rosemary-Fig Grilled Pork Chops

Rosemary-Fig Grilled Pork Chops

with Goat Cheese Salad and Grilled Garlic Bread

Agro-dolce deliciousness, on the grill! Sweet, sticky fig and hearty rosemary make a luscious sauce to drizzle over tender grilled pork chops.

Quick Prep

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

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

113 g

Baby Tomatoes

56 g

Arugula and Spinach Mix

1 sprig


4 tbsp

Fig Spread

28 g

Goat Cheese

(Contains Milk)

1 tbsp

Garlic Puree

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories720 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate75 g
Sugar18 g
Dietary Fiber4 g
Protein51 g
Cholesterol120 mg
Sodium1510 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.


Small Bowl
Measuring Spoons
Paper Towel
Silicone Brush
Large Bowl


Prep garlic bread

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Halve buns. Add garlic puree, 1/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir until smooth. Spread garlic mixture onto cut sides of buns.

Make fig sauce and prep pork

Add fig spread, half the balsamic glaze and half the Dijon to another small bowl. Season with salt and pepper, then stir to combine. Strip a few rosemary leaves from stem, then finely chop 1 tsp (dbl for 4 ppl). Pat pork dry with paper towels. Season both sides with remaining garlic salt and pepper and sprinkle with rosemary.

Grill pork

Add pork to the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** When pork is almost done, brush one side with some fig sauce, then flip. Grill for 30 sec, then repeat on the other side. Transfer pork to a plate, then spread remaining fig sauce over tops. Set aside to rest, 3-5 min.

Grill garlic bread

When pork is almost done, add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)

Make salad

When pork and garlic bread are done, halve tomatoes. Add remaining balsamic glaze, remaining Dijon and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and arugula and spinach mix, then toss to combine.

Finish and serve

Thinly slice pork. Divide pork, garlic bread and salad between plates. Top pork with any remaining fig sauce from the plate. Crumble goat cheese over salad.