Piri Piri Pork Chop with Zucchini and Feta

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

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)

  • 12 oz. Boneless Pork Chops
  • 1 tsp. Portuguese Piri Piri Seasoning
  • 4 oz. Sliced Yellow Squash
  • Info
    2 fl. oz. Jalapeño Ranch Dressing
  • 8 oz. Sliced Zucchini
  • Info
    1 oz. Crispy Red Peppers
  • 5 oz. Peas
  • Info
    1 oz. Garlic & Herb Goat Cheese

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
    642
  • Carbohydrates
    33g
  • Fat
    35g
  • Protein
    46g
  • Sodium
    1382mg

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
  1. 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 ½ tsp. olive oil, ½ tsp. salt, and ¼ 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 ½ tsp. olive oil.

  2. 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.

  3. 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 (to taste). Bon appétit!

  4. 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, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Stir occasionally until tender, 4-5 minutes. Stir in pease and cook until heated through, 2-3 minutes. Remove from burner. Follow same plating instructions.

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