Porchetta-Style Pork Chops
with Broccolini and Herby Potatoes
Inspired by a classic, anything but traditional, these pork chops are full of Tuscan flavour! Our porchetta-style chops are smothered in an herby garlic paste then wrapped in smoky bacon. Who's in?
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
340 g
Pork Chops, boneless
100 g
Bacon Strips
360 g
Yellow Potato
340 g
Broccolini
6 g
Garlic
14 g
Parsley and Thyme
1 tbsp
Italian Seasoning
1 tsp
Chili Flakes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat.Heat Guide for Step TK (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy!
Finely chop parsley. Strip half the thyme leaves from stems (strip all the leaves for 4 ppl). Finely chop thyme leaves. Peel, then mince or grate garlic. Trim ends off broccolini, then cut any thicker stalks in half lengthwise, leaving thinner stalks whole. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning, half the garlic, half the thyme, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine.
Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 16-18 min.
While potatoes grill, add remaining Italian Seasoning, remaining garlic, remaining thyme, half the parsley, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chili flakes to the same medium bowl (from step 1). (NOTE: Reference heat guide.) Pat pork dry with paper towels. Add pork to the bowl. Season with salt and pepper, then toss to coat. Wrap two bacon strips around each pork chop. (TIP: Overlapping bacon by 1-inch helps keep the bacon on the pork chop!)
Add pork chops to the other side of grill. Close lid and grill pork, flipping occasionally, until grill marks form on bacon and pork is cooked through, 14-16 min.** (TIP: Reduce heat under pork to medium-low if bacon is browning too quickly.) When pork is done, remove from grill and transfer to a plate. Loosely cover with foil and set aside to rest, 5 min.
Drizzle broccolini with 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) on a plate. Season with salt and pepper, then toss to coat. When pork has been grilling for 7-8 min, add broccolini to grill. Close lid and grill, flipping once, until tender, 6-8 min. (TIP: Don't overcrowd your grill! Grill broccolini after potatoes and pork are done if there isn't enough space on the grill.)
Carefully open foil pouch. Thinly slice pork. Divide pork, potatoes and broccolini between plates. Drizzle balsamic glaze over broccolini. Sprinkle remaining parsley over top and remaining chili flakes, if desired.
