Grilled Balsamic-Glazed Pork Chops
with Pesto Veggie Fusilli
The combination of juicy, tangy and sweet grilled pork with corn and zucchini-laced pasta creates a satisfying and well-rounded meal that’s both comforting and flavourful.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Corn • Pork chop • Zucchini • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
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
170 g
Fusilli
(Contains: Wheat)
1 unit(s)
Zucchini
1 unit(s)
Corn on the Cob
½ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Soy, Milk, Wheat, Mustard, Sesame, Egg, Gluten, Crustaceans, Fish)
Not included in your delivery
2 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To the boiling water, add fusilli. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- While fusilli cooks, quarter zucchini lengthwise.
- Husk corn, then halve crosswise.
- On an unlined baking sheet, arrange zucchini and corn. Drizzle 1 tsp (2 tsp) oil over top, then season with half the garlic salt and pepper. Toss to coat.
- Pat pork dry with paper towels, then arrange on the other side of the baking sheet. Season with remaining garlic salt and pepper. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- To one side of the grill, add pork. Close lid and grill for 4-6 min per side, until pork is cooked through.**
- Meanwhile, add corn to the other side of the grill. Close lid and grill for 4-6 min, turning occasionally, until tender.
- Add zucchini to the grill. Close lid and grill for 2-4 min, flipping once, until tender-crisp.
- Transfer pork and veggies to a clean plate.
- Loosely cover pork with foil and set aside to rest for 2-3 min.
- Cut zucchini into 1/2-inch pieces.
- Place cut-sides of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To the pot with fusilli, add zucchini, corn, pesto and any pork resting juices. Stir to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if you like.)
- Thinly slice pork.
- Divide pasta between plates.
- Top pasta with pork.
- Drizzle balsamic glaze over pork.
