Grilled Turkish-Inspired Double Pork Chops
with Grilled Veggie Tabouleh and Lemon-Feta Sauce
Pork chops just taste better grilled! Fragrant Turkish-style spice blend, pork and a colourful grilled veggie tabouleh are a perfect match! Topped with a creamy, lemony feta sauce, this dish is summer at its best!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 unit(s)
Red Onion
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Zucchini
30 g
Mixed Olives
(May contain Milk, Sulphites)
Not included in your delivery
0.63 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Zest, then juice lemon.
- Add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice to a small bowl, then stir to combine. Set aside.
- Halve zucchini lengthwise.
- Halve pepper, then core.
- Peel, then quarter onion, leaving the root in tact.
- Add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine.
- Set aside.
- Pat pork dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
- Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 8-10 min.**
- Transfer pork to a plate, then cover to keep warm.
- Transfer veggies back to the medium bowl.
- Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
- Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then toss to combine.
- Thinly slice pork.
- Divide tabbouleh between plates.
- Top with grilled pork.
- Dollop lemon-feta sauce over top.
If you've opted for double pork, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of pork. Work in batches, if necessary.
