Maple Peach Pork Chop with Sun-Dried Tomato Corn and Asparagus
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you just 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 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
- 5 oz. Corn Kernels
- 5 oz. Asparagus
- 2 oz. Sliced Red Onion
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2 Tbsp. Sun-Dried Tomato Pesto
- 1 oz. Peach Preserves
- 2 tsp. Smokehouse Maple Seasoning
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)
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Calories550
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Carbohydrates31g
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Net Carbs27g
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Fat29g
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Protein41g
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Sodium1010mg
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
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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.
Snap woody ends off asparagus.Place asparagus, corn, red onion, red pepper pesto, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Season pork chops on both sides with seasoning blend and 1 tsp olive oil.If using chicken breasts, sirloin steaks or ribeye, follow same instructions. -
2 Grill the Dish
Place grill bag on hot grill and cook until asparagus and onion are tender, 10-15 minutes, flipping once halfway through.
While grill bag cooks, place pork chops on grill and cook until pork reaches a minimum internal temperature of 145 degrees, 4-5 minutes.Remove pork from grill and rest, 3 minutes.If using sirloin steaks or ribeye, 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 Dish
Carefully, open grill bag and scoop out aspargus.
Top rested pork with peach preserves.If using sirloin steak or chicken, follow same instructions. If using ribeye, follow same instructions and halve to serve.Plate dish as pictured on front of card. Bon appétit! -
4 For A Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse and fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Pat pork chops dry, and season both sides with seasoning blend. Place asparagus, corn, and onion on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt and a pinch of pepper. Massage oil and seasoning into asparagus. Spread into a single layer and roast in hot oven until tender, 10-12 minutes. While asparagus roasts, 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. Follow same plating instructions.
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