Grilled Porchetta Butter Pork Chops
with Broccoli Orzo and Bruschetta Toasts
Ingredients: Pork chop • Broccoli • Roma tomatoes • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
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
Orzo
(Contains: Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
227 g
Broccoli
7 g
Parsley
2 unit(s)
Tomato
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Sesame, Soy, Milk, Mustard, Tree nuts, Peanuts, Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, to a small microwaveable bowl, add 3 tbsp (6 tbsp) butter. Microwave in 15-sec intervals until butter has softened, but not melted.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Roughly chop parsley.
- To the boiling water, add orzo. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Meanwhile, to the softened butter, add Italian Herb Spice Blend, lemon zest, half the garlic and half the parsley. Season with salt and pepper. Stir to combine. Set aside. (NOTE: This is your porchetta butter!)
- Cut broccoli into bite-sized pieces.
- Once orzo is tender, add broccoli to the pot. Cook for 1-2 min more, stirring often, until brccoli is tender.
- Strain orzo and broccoli, then return to the pot, off heat.
- Add broth concentrate,1 tbsp (2 tbsp) lemon juice and two-thirds of the porchetta butter. Stir to combine. Cover to keep warm.
- Cut tomatoes into 1/4-inch pieces.
- To a medium bowl, add tomatoes, remaining garlic, remaining parsley, and 1 tsp (2 tsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your bruschetta topping!)
- Halve ciabatta. Season cut sides with salt and pepper. Drizzle 1 tsp (2 tsp) oil over top.
- Pat pork dry with paper towels. Season with salt and pepper. Drizzle 1 tsp (2 tsp) oil over the top. Flip to coat.
- To one side of the grill, add pork. Reduce heat to medium, close lid and grill for 3-6 min per side, until pork is cooked through.**
- Meanwhile, add ciabatta to the other side of the grill, cut-side down. Close lid and grill for 2-4 min per side, until toasted.
- Transfer ciabatta to a plate.
- Transfer pork to a plate. Cover loosely with foil. Rest for 2-3 min before slicing.
- Thinly slice pork, if you like.
- Divide pork, orzo and ciabatta between plates.
- Spoon remaining porchetta butter over pork.
- Top ciabatta with bruschetta topping.
