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Smoky Grilled Pork Chops

Smoky Grilled Pork Chops

with Peach Jalapeño Salsa, Snap Peas, and Potato Salad

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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).

Tags:Spicy
Allergens:EggsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Pork Chops

1 tablespoon

Sweet and Smoky BBQ Seasoning

12 ounce

Baby Red Potatoes

2 unit

Scallions

2 tablespoon

Mayonnaise

(ContainsEggs)

4 tablespoon

Sour Cream

(ContainsMilk)

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

(ContainsMilk)

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate34 g
Sugar14 g
Dietary Fiber6 g
Protein39 g
Cholesterol135 mg
Sodium230 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
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Medium Pot
Grill Pan
Small Bowl
Large Bowl
Plastic Wrap
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide pork, potato salad, and snap peas between plates. Top pork with salsa. TIP: Serve the salsa on the side for picky eaters.