Peach Glazed Pork Chop with Pesto Butter Zucchini and Corn

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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

Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.

In Your Box (serves 2)

  • 5 oz. Corn Kernels
  • 1 oz. Peach Preserves
  • 12 oz. Sliced Zucchini
  • Info
    3 Tbsp. Basil Pesto
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Shredded Asiago Cheese
  • 1 tsp. Garlic Salt
  • Info
    1 oz. Butter
  • 12 oz. Boneless Pork Chops

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using NY strip steak, follow same instructions as pork chops in Steps 1 and 2, grilling until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using salmon, pat dry and season flesh side with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Follow same instructions as pork chops in Step 2, grilling, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using chicken, follow same instructions as pork chops in Steps 1 and 2, grilling until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin, follow same instructions as pork chops in Steps 1 and 2, grilling until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from grill. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium.

    Place zucchini, corn, pesto, butter, and garlic salt in provided grill bag. Roll open end of bag to seal and gently shake to mix. Spread vegetables in bag into even layer.

    Pat pork chops dry. Drizzle with 1 tsp. olive oil and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Grill the Meal

    Place grill bag on hot grill and cook until zucchini is tender, 12-15 minutes, flipping once halfway through.

    Place pork chops on hot grill. Cook until pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Carefully remove from grill. Rest pork, 3 minutes.

  3. 3

    Finish the Dish

    Spread peach preserves evenly over pork chops and top with red pepper flakes (to taste).

    Carefully, open grill bag and scoop out vegetables.

    Plate dish as pictured on front of card, garnishing vegetables with cheese. 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. Place zucchini, corn, pesto, butter, and garlic salt on prepared baking sheet and combine. Spread into a single layer and roast in hot oven until zucchini is tender, 8-10 minutes. Pat pork chops dry, and season both sides with a pinch of salt and pepper. 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. Rest, 3 minutes. Follow same plating instructions.

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