Smoke-Kissed Bone-In Pork Chops
with Grilled Asparagus and Summer Fruit Salsa
Get your grill ready! Juicy, bone-in pork chops are rubbed in a Paprika-Garlic Spice Blend to give a smoke-kissed profile. Paired with a fresh fruit salsa and grilled asparagus, this plate just screams summer!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Pork Chops, bone-in
1 tbsp
Smoked Paprika-Garlic Blend
3.5 g
Mint
25 g
Shallot
1 unit
Plum
1 unit
Nectarine
1 tbsp
Honey
1 unit
Lemon
1 tsp
Garlic Salt
227 g
Asparagus
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
460 g
Russet Potato
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Preheat the oven to 450°F.
Lightly oil the grill. Preheat grill to 450°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with pepper, half the garlic salt and 1/2 tsp (1 tsp) Smoked Paprika-Garlic Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, cut four sections off nectarine, avoiding the pit, then cut each section 1/4-inch pieces.Cut sections off plum, avoiding the pit, then cut into 1/4-inch pieces. Peel, then finely chop half the shallot (whole shallot for 4 ppl).Finely chop half the mint (use all for 4 ppl).Juice lemon.Add plums, nectarines, shallots, mint, a pinch of salt and 1 tbsp (2 tbsp) lemon juice to a medium bowl. Drizzle honey over top, then toss until honey is combined. Set aside.
Add mayo and 1/4 tsp (1/2 tsp) lemon juice to a small bowl. Season with pepper and garlic salt, to taste, then stir to combine. Set aside.Trim and discard the bottom 1-inch from asparagus. Add asparagus and 1 tbsp (1 1/2 tsp) oil to an unlined baking sheet. Season with pepper and remaining garlic salt or salt, then toss to combine.
Pat pork dry with paper towels, then arrange on a plate. Drizzle 1 tbsp (2 tbsp) oil over pork. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend. Flip pork to coat. Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 5-7 min per side.**Once done, transfer pork to the same baking sheet, next to asparagus, and rest for 5 min.
After flipping pork, add asparagus to the other side of the grill. Close lid and grill, flipping once, until tender, 4-5 min. Transfer asparagus to the same baking sheet with pork.
Divide potato wedges, pork and asparagus between plates. Drizzle any juices from the baking sheet over pork.Spoon fruit salsa over pork. Serve aioli on the side for dipping.
