Grilled Balsamic Glazed Pork Chops

Name: Grilled Balsamic Glazed Pork Chops with Pesto Garden Veggie Fusilli
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Pork Chops, boneless; 170 g Fusilli; 1 unit(s) Zucchini; 1 unit(s) Corn on the Cob; ½ cup Basil Pesto; 4 g Garlic Salt; 2 tbsp Balsamic Glaze; 2 tsp Oil*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Pesto Garden Veggie Fusilli

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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.

Allergens:

Wheat

•Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

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: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

Not included in your delivery

2 tsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories800 kcal

Fat25 g

Saturated Fat5 g

Carbohydrate89 g

Sugar15 g

Dietary Fiber6 g

Protein54 g

Cholesterol105 mg

Sodium1230 mg

Trans Fat0.1 g

Potassium1250 mg

Calcium75 mg

Iron4.5 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.

Utensils

•Colander

•Large Pot

•Measuring Cups

•Baking Sheet

•Measuring Spoons

•Aluminum Foil

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.)