Smoky Pork Chops with Pickled Baby Pepper Relish
Charred Snap Peas & Cooling Yogurt Sauce
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Sometimes there’s no need to pull out the BBQ to revel in the smoky, charred tastes that the grill can provide. Case in point: we season tonight's pork chops with a mixture of brown sugar, ancho, onion, garlic and just a hint of espresso to deliver on those fantastic flavours. We pan sear the meat and then cook up sugar snap peas in its fond until crisp tender. Everything is served with a dollop of homemade pepper and onion relish and a refreshing yogurt and honey sauce.
We will send you:
- 300g Pork chops
- 25g Sliced red onions
- 150g Trimmed sugar snap peas (or snow peas)
- 25g Sliced scallions
- 140g Multicoloured baby peppers
- 142g Orzo
- 14g Honey
- 60ml White vinegar
- 100g Greek yogurt
- 9g Smoky pork chop spice blend (brown sugar, kosher salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander seeds, oregano, cloves, thyme)
Contains: Gluten, Milk, Wheat, Sulphites
You will need:
Medium pot
Medium pan
Olive oil
Oil
Salt & pepper
Large heatproof bowl
Strainer
Total Fat
19 g
Saturated Fat
5 g
Sodium
620 mg
Total Carb
74 g
Sugars
16 g
Protein
51 g
Fibre
7 g
Preparation
Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo. Add ⅓ of the scallions and toss with a drizzle of olive oil to prevent sticking. Season with S&P to taste and set aside.
Make the pepper relish
While the orzo cooks, thinly slice the peppers into rounds. Place in a large heatproof bowl with the sliced red onions. In a medium pan, heat the vinegar, ½ the honey and ½ cup water (double for 4 portions); season with S&P to taste. Transfer the warmed liquid to the bowl of peppers; stir to combine and set aside to pickle while you prepare the next step. Wipe out the pan.
Cook the pork
While the peppers pickle, in the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
Cook the snap peas
In the pan of fond, heat a drizzle of oil on medium-high. Add the snap peas and cook, stirring occasionally, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions) and cook, scraping any browned bits (or fond) from the bottom of the pan, 1 to 2 minutes, until crisp-tender; season with S&P to taste.
Make the yogurt sauce
While the snap peas cook, in a bowl, combine the yogurt, remaining honey, ½ the remaining scallions and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P to taste.
Plate your dish
Divide the finished orzo between your plates. Top with the snap peas and smoky pork chops. Drizzle as much of the yogurt sauce over the snap peas, pork and orzo as you’d like. Top the pork with a spoonful of the pepper and onion relish (drain before adding) and garnish with the remaining scallions. Serve the remaining relish on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
