Grilled Apricot Ponzu Pork Chop with Ginger Garlic Vegetable Medley
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Vegetable Medley
- 4 oz. Slaw Mix
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1 oz. Ponzu with Lime
- 1 oz. Apricot Preserves
- 1 Tbsp. Minced Ginger
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving) lOboyo3V
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Calories450
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Carbohydrates24g
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Net Carbs19g
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Fat21g
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Protein40g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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
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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.If using chicken, NY Strip steak, or ribeye steak, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are warmed through, 12-14 minutes, flipping once halfway through.
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.If using ribeye or NY strip, follow same instructions. If using chicken, grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Finish the Meal
Carefully open grill bag and scoop out vegetables.
In a mixing bowl, combine apricot preserves and ponzu sauce.If using NY Strip or ribeye, halve to serve.Plate dish as pictured on front of card, spreading apricot-ponzu sauce on pork. Bon appétit! -
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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