Grill-Ready

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

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Ponzu with Lime
  • 1 oz. Apricot Preserves
  • 8 oz. Vegetable Medley
  • 4 oz. Slaw Mix
  • 1 tsp. Garlic Salt
  • 12 oz. Boneless Pork Chops
  • 1 Tbsp. Minced Ginger

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.

  • Nutrition (per serving)

  • Calories
    459
  • Carbohydrates
    24g
  • Fat
    22g
  • Protein
    41g
  • Sodium
    1615mg

Recipe Steps

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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!

  4. 4

    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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