Smoky Grilled Pork Chops
with Peach Jalapeño Salsa, Snap Peas, and Potato Salad
Pork chops on the grill, a creamy potato salad, crisp snap peas, and a sweet peach salsa: do you need any more proof that summer is here? Probably not, but our chefs took a few extra steps to make sure that this recipe has plenty of warm-weather vibes, like seasoning the meat in our special blend of barbecue spices. It makes for a perfect occasion to cook and eat outdoors (although it can be adapted for the stovetop, just in case).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Pork Chops
1 tablespoon
Sweet and Smoky BBQ Seasoning
12 ounce
Baby Red Potatoes
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains Eggs)
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Ranch Spice
1 unit
Peach
1 unit
Jalapeño
1 unit
Lime
¼ ounce
Honey
12 ounce
Sugar Snap Peas
Not included in your delivery
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
2 teaspoon
Vegetable Oil
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat.) Pat pork dry with a paper towel. Season all over with barbecue seasoning, salt, and pepper and set aside. Cut potatoes into 1-inch pieces. Trim, then thinly slice scallions, separating greens and whites.
Place potatoes in a medium pot with a big pinch of salt and enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse under cold water. Mix mayonnaise, sour cream, ranch spice, scallion greens, and ½ tsp sugar in a medium bowl. Add potatoes and toss to combine. Season with salt and pepper.
While potatoes cook, oil grill grates or heat a large drizzle of oil in your pan. If grilling, add pork and cook until marks appear on bottom, 8-10 minutes. Flip and cook on other side until done, 9-10 minutes more. (TIP: Cook 7-8 minutes per side if using a pan.) Transfer to a cutting board and let rest 5 minutes.
Meanwhile, halve and pit peach, then cut into small, roughly ¼-inch pieces. Halve, seed and finely dice jalapeño. Zest lime, then halve; squeeze juice into a small bowl. Add peach, scallion whites, half the jalapeño, lime zest, honey, salt, and pepper to same bowl and toss to combine. TIP: Add more jalapeño to taste for extra heat.
Trim any tough ends or strings from snap peas, then place in a large, microwave-safe bowl with 2 TBSP water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until bright green and tender but still a little crisp, about 2 minutes. Drain, then toss with 2 TBSP butter. Season with salt and pepper.
Divide pork, potato salad, and snap peas between plates. Top pork with salsa. TIP: Serve the salsa on the side for picky eaters.
