BBQ Mexican-Spiced Pork Chops
Baby Potato Salad with Grilled Zucchini, Feta & Pepitas
Cooking time
30 minutes
Servings
4
Calories
620 /serving
Come to papa! The star of this Mexican-themed meal is the potato salad—or ensalada de papa, in Spanish. It’s built from spiced baby spuds softened on the barbecue (they’re wrapped in foil to seal in the heat). Throw them into a bowl with grilled zucchini, cubes of feta cheese and crunchy pepitas, plus a splash of vinegar for sassiness. Meantime, pork chops sizzle and snap in the mellow warmth of our popular chili-lime seasoning blend.
We will send you:
- 4 Pork chops
- 900g Baby potatoes
- 3 Green zucchini
- 30ml Apple cider vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 60g Feta
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
BBQ (or sheet pan and grill pan)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
32 g
Saturated Fat
7 g
Sodium
740 mg
Total Carb
43 g
Sugars
6 g
Protein
44 g
Fibre
6 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. In a large bowl, combine the potatoes, 3 tbsp oil, ⅓ of the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the pork
Meanwhile, pat the pork* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the zucchini
Quarter the zucchini lengthwise; halve crosswise. In the reserved bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until browned and tender. Transfer to a cutting board and reserve the bowl.
Make the potato salad
Cut the zucchini crosswise into 1-inch pieces. In the reserved bowl, combine the vinegar and 2 tbsp oil. Add the potatoes, zucchini, cheese, pepitas and S&P; toss well.
Plate your dish
Divide the pork and potato salad between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
