Grilled Apricot Ponzu Pork Chop with Ginger Garlic Vegetable Medley
easy prep & grill bag included
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place vegetable medley, slaw mix, garlic salt, ginger, and 1 Tbsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix grill bag.
Season pork chops on both sides with 1 tsp. olive oil and a pinch of pepper.
Grill the Meal
Place grill bag on hot grill and cook until vegetables are warmed through, 6-7 minutes per side.
While grill bag cooks, place pork chops on hot grill and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove pork to a plate and rest, 3 minutes.
Finish the Meal
Carefully, open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, spreading apricot preserves on pork and drizzling with ponzu sauce. Bon appétit!
For a Rainy Day
If cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Thoroughly rinse any fresh produce and pat dry. Pat pork chops dry and season both sides with a pinch of pepper. Place vegetable medley, slaw mix, garlic salt, ginger, and 1 Tbsp. olive oil on prepared baking sheet. Toss to coat and spread into a single layer. Roast in hot oven until tender, 18-20 minutes. While vegetables roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Follow same plating instructions.
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