BBQ Pork Chops
with Grilled Peach, Corn, Feta & Quinoa Salad
Cooking time
25 minutes
Servings
4
Calories
530 /serving
Chop, chop, let’s go! Turn the barbecue on high to set the scene for a memorable summer meal. Meaty pork chops get their turn on the grill, and so do some seasonal fruit and veg. Corn on the cob gets sweet and soft over the heat, and peach responds by dripping with juices. Throw both those elements into a creative salad with cucumber, baby greens, feta cheese and white quinoa—and you may find the fountain of youth.
We will send you:
- 4 Pork chops
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 1 Peach
- 1 Ear of corn
- 45ml Apple cider vinegar
- 190g White quinoa
- 30g Feta
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sulphites
You will need:
BBQ (or grill pan)
Oil
Strainer
Medium pot
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
5 g
Sodium
220 mg
Total Carb
40 g
Sugars
4 g
Protein
44 g
Fibre
5 g
Preparation
Cook the quinoa
Heat the BBQ on high, making sure to oil the grill first. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 2 cups water, ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Grill the corn & peach
Meanwhile, reduce the BBQ heat to medium-high. Halve and pit the peach. Toss the corn (shuck if necessary) with a drizzle of oil and S&P. Add the corn to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 7 to 9 min., until charred and softened. In the final 2 to 3 min., add the peach. Transfer to a cutting board and reserve the grill pan, if using. Once cool enough, cut the corn kernels off the cob. Cut the peach into ¼ inch wedges.
Grill the pork
Meanwhile, pat the pork* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to the reserved 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.
Make the salad
Meanwhile, medium-dice the cucumber. In a large bowl, combine the vinegar and 3 tbsp oil. Add the baby greens, quinoa, cucumber, corn, peach, cheese and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
