BBQ Pork Chops
with Grilled Carrots & Mustard-Chive Potato Salad
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Nothing says outdoor summer dining quite like a good potato salad. This one steps right up with freshly chopped chives, whole-grain mustard and crisp celery mingling with boiled baby potatoes. Seasoned mayo is served separately on the plate, all the better to be swooped up with carrots done on the barbecue. To make it a full backyard bonanza, there are herb-dusted pork chops, hot off the grill, to happily satisfy everyone’s hunger.
We will send you:
- 4 Pork chops
- 900g Baby potatoes
- 600g Carrots (orange or multicoloured)
- 1 Bunch of chives (or garlic chives)
- 1 Celery stalk
- 60ml Mayonnaise
- 30ml Whole-grain mustard
- 14g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Eggs, Mustard, Sulphites
You will need:
BBQ (or grill pan)
Oil
Strainer
Salt & pepper (S&P)
Medium pot
Total Fat
29 g
Saturated Fat
5 g
Sodium
690 mg
Total Carb
53 g
Sugars
10 g
Protein
41 g
Fibre
10 g
Preparation
Boil the potatoes
Heat the BBQ on high, making sure to oil the grill first. Halve the potatoes (quarter if large). Place in a medium pot and cover with salted water. Bring to a boil, 10 to 12 min., until tender. Drain and return to the pot.
Mise en place
Meanwhile, thinly slice the celery on an angle. Thinly slice the chives.
Grill the carrots
Reduce the BBQ heat to medium-high. Halve the carrots lengthwise (quarter if large). In a large bowl, combine the carrots, a drizzle of oil, ⅓ of the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, turning occasionally, 8 to 12 min., until beginning to char and soften. Transfer to a plate and reserve the grill pan, if using.
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 potato salad
Meanwhile, in a second large bowl, combine ⅔ of the mustard and 2 tbsp oil. Add the potatoes, celery, ⅔ of the chives and S&P; toss well.
Make the seasoned mayo & serve
In a small bowl, combine the mayo, remaining mustard and chives, and S&P. Divide the seasoned mayo between your plates and spread out in a circular motion. Top with the pork, carrots and potato salad. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
