Smoke-Kissed Bone-In Pork Chops
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Smoke-Kissed Bone-In Pork Chops

Smoke-Kissed Bone-In Pork Chops

with Grilled Asparagus and Summer Fruit Salsa

Get your grill ready! Juicy, bone-in pork chops are rubbed in a Paprika-Garlic Spice Blend to give a smoke-kissed profile. Paired with a fresh fruit salsa and grilled asparagus, this plate just screams summer!


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Pork Chops, bone-in

1 tbsp

Smoked Paprika-Garlic Blend

3.5 g


25 g


1 unit


1 unit


1 tbsp


1 unit


1 tsp

Garlic Salt

227 g


2 tbsp


(Contains Egg, Sulphites, Mustard)

460 g

Russet Potato

Not included in your delivery

3 tbsp


0.13 tsp


¼ tsp



Nutrition Values

/ per serving
Calories950 kcal
Fat53 g
Saturated Fat8 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber9 g
Protein50 g
Cholesterol125 mg
Sodium1130 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Paper Towel


Roast potato wedges

Before starting, wash and dry all produce. Preheat the oven to 450°F.

Lightly oil the grill. Preheat grill to 450°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with pepper, half the garlic salt and 1/2 tsp (1 tsp) Smoked Paprika-Garlic Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Make fruit salsa

Meanwhile, cut four sections off nectarine, avoiding the pit, then cut each section 1/4-inch pieces.Cut sections off plum, avoiding the pit, then cut into 1/4-inch pieces. Peel, then finely chop half the shallot (whole shallot for 4 ppl).Finely chop half the mint (use all for 4 ppl).Juice lemon.Add plums, nectarines, shallots, mint, a pinch of salt and 1 tbsp (2 tbsp) lemon juice to a medium bowl. Drizzle honey over top, then toss until honey is combined. Set aside.

Make  aioli and finish prep

Add mayo and 1/4 tsp (1/2 tsp) lemon juice to a small bowl. Season with pepper and garlic salt, to taste, then stir to combine. Set aside.Trim and discard the bottom 1-inch from asparagus. Add asparagus and 1 tbsp (1 1/2 tsp) oil to an unlined baking sheet. Season with pepper and remaining garlic salt or salt, then toss to combine.

Grill pork

Pat pork dry with paper towels, then arrange on a plate. Drizzle 1 tbsp (2 tbsp) oil over pork. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend. Flip pork to coat. Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 5-7 min per side.**Once done, transfer pork to the same baking sheet, next to asparagus, and rest for 5 min.

Grill asparagus

After flipping pork, add asparagus to the other side of the grill. Close lid and grill, flipping once, until tender, 4-5 min. Transfer asparagus to the same baking sheet with pork.

Finish and serve

Divide potato wedges, pork and asparagus between plates. Drizzle any juices from the baking sheet over pork.Spoon fruit salsa over pork. Serve aioli on the side for dipping.