Piri Piri Pork Chop with Zucchini and Feta
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
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Under 35g 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
- 8 oz. Sliced Zucchini
- 5 oz. Peas
- 4 oz. Sliced Yellow Squash
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2 fl. oz. Jalapeno Ranch Dressing
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1 oz. Garlic & Herb Goat Cheese
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1 oz. Crispy Red Peppers
- 1 tsp. Portuguese Piri Piri 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) oql8v2qk
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Calories610
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Carbohydrates24g
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Net Carbs18g
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Fat37g
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Protein46g
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Sodium1380mg
Recipe Steps
Before You Cook
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 zucchini, yellow squash, peas, 1 1/2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat pork chops dry, and season both sides with seasoning blend. Drizzle with 1/2 tsp. olive oil.If using steak or chicken, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until zucchini and yellow squash are tender, 12-15 minutes, flipping once halfway through.
While grill bag cooks, place pork chops on hot grill and cook until pork is browned and reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.If using steak, follow same instructions. If using chicken, cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Rest grilled pork, 3 minutes. -
3 Finish the Meal
Carefully, open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, topping vegetables with goat cheese (crumbling with your hands if needed) and crispy peppers. Top pork chops with jalapeño ranch dressing (to taste). Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat pork chops dry, and season both sides with seasoning blend. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. While pork cooks, place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add zucchini, yellow squash, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender, 4-5 minutes. Stir in peas and cook until heated through, 2-3 minutes. Remove from burner. Follow same plating instructions as grilling.
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