with Roast Potatoes and Pineapple Salsa
Grilled honey-mustard pork chops with golden roasted potatoes and a fresh pineapple and tomato salsa is a sweet and savoury delight that the whole family will love! Brighten up your summer with this hearty and delicious meal. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Russet potato • Pork chop • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Russet Potato
3 unit
Diced Pineapple Cup
1 unit
Tomato
1 unit
Shallot
1 unit
Lime
1 unit
Green Onion
1 unit
BBQ Sauce
4 tbsp
Mayonnaise
4 tbsp
Whole Grain Mustard
1 tbsp
Zesty Garlic Blend
7 g
Sugar*
0.5 tsp
Oil*
2.5 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat.
- Roast wedges in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Thinly slice green onion.
- Zest, then juice lime.
- Over a medium bowl, drain pineapples, reserving 2 tbsp (4 tbsp) pineapple juice.
- To the same bowl, add half the mustard and half the BBQ sauce. Stir to combine. Set aside.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) oil. Add shallots, then set aside.
- On a plate, pat pork dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend. Brush BBQ-mustard sauce all over pork, then drizzle 1/2 tbsp (1 tbsp) oil over both sides.
- Gather together pork, a clean plate and grilling tools, then head out to grill!
- To one side of the grill, add pork. Reduce heat to medium, close lid and grill for 4-6 min per side, until pork is cooked through.**
- Transfer pork to the clean plate.
- To the bowl with shallot dressing, add pineapples, tomatoes and green onions. Season with pepper.
- In a small bowl, combine mayo, remaining BBQ sauce and remaining mustard.
- Thinly slice pork.
- Divide pork and potatoes between plates. Top pork with pineapple salsa.
- Serve dipping sauce alongside potatoes.
1000
kcal
Calories
45
g
Fat
7
g
Saturated Fat
101
g
Carbohydrate
29
g
Sugar
8
g
Dietary Fiber
50
g
Protein
130
mg
Cholesterol
1160
mg
Sodium
0.2
g
Trans Fat
2500
mg
Potassium
125
mg
Calcium
6
mg
Iron
