BBQ Zesty Pork Chops
with Grilled Zucchini, Cherry Tomato & Hominy Salad
Cooking time
25 minutes
Servings
4
Calories
410 /serving
Hominy is where the heart is! Big puffy kernels of corn—or maize, treated for softness—give this dish a nice nibbly quality that kids will love munching on. They go into a sun-packed salad with sweet red cherry tomatoes and morsels of zucchini grilled to tender, shimmering under a quick apple cider vinaigrette. Dig in deeper with boneless pork chops that earn their stripes on the barbecue, in a dusting of citrus-infused herbs.
We will send you:
- 4 Pork chops
- 280g Cherry tomatoes
- 3 Zucchini (green, yellow or heirloom)
- 425g Hominy (canned)
- 30ml Apple cider vinegar
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
BBQ (or grill pan)
Oil
Strainer
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
4 g
Sodium
830 mg
Total Carb
24 g
Sugars
5 g
Protein
38 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve the tomatoes. Quarter the zucchini lengthwise. Drain and rinse the hominy.
Grill the zucchini
Reduce the BBQ heat to medium-high. In a large bowl, combine the zucchini, 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, 2 to 3 min., until tender. Transfer to a cutting board and reserve the grill pan, if using. Once cool enough, medium-dice. Reserve the bowl.
Grill the pork
Meanwhile, pat the pork* dry with paper towel; season with ⅔ of 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, in the reserved bowl, combine the vinegar and 3 tbsp oil. Add the hominy, tomatoes, zucchini, remaining spices 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.
