Rosemary-Fig Grilled Pork Chops
with Feta 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
2 unit
Sandwich Bun
(Contains: Barley, Wheat)
66 g
Mini Cucumber
56 g
Spring Mix
1 sprig
Rosemary
2 tbsp
Fig Spread
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit
Garlic, cloves
1 tsp
Garlic Salt
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
1 tbsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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. Peel, then finely grate garlic. Add garlic, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil to a small bowl. Season with pepper, then stir until smooth. Spread garlic mixture onto cut sides of buns.
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 (2 tsp). Pat pork dry with paper towels. Season both sides with remaining garlic salt and pepper and sprinkle with rosemary.
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 top. Set aside to rest, 3-5 min.
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!)
When pork and garlic bread are done, thinly slice cucumbers. Add remaining balsamic glaze, remaining Dijon and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumbers and spring mix, then toss to combine.
Thinly slice pork. Divide pork, garlic bread and salad between plates. Top pork with any remaining fig sauce from the plate. Sprinkle feta over salad.
