with Tropical Salsa and Rice
These grilled chops transport you to the tropics with each bite! Sweet and sour kiwis burst in a salsa that cools down the spicy, juicy pork. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Pork chop • Sweet bell pepper • Parboiled rice • Thaw-friendly corn (corn, modified vinegar) • Kiwis • Limes • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • 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) • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika) • Green onion.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Parboiled Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Kiwi
1 unit(s)
Green Onion
2 unit(s)
Corn Kernels
113 g
Lime
1 unit(s)
Jerk Sauce
2 tbsp
Mayonnaise
2 tbsp
Caribbean Spice Blend
6 g
Butter*
1 tbsp
Oil*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, corn, 1 tbsp (2 tbsp) butter and half the Carribean Spice Blend, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff rice with a fork.
- Meanwhile, pat pork dry with paper towels. Season with remaining Carribean Spice Blend, salt and pepper.
- In a medium bowl, coat pork with half the jerk sauce, turning to coat. Set aside to marinate.
- Meanwhile, core, then cut peppers into quarters.
- On a plate, drizzle peppers with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Peel, then cut kiwi into 1/4-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To another medium bowl, add kiwi, half the green onions, half the lime zest, half the lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to combine.
- In a small bowl, combine mayo, remaining lime zest and lime juice.
- Bring pork, peppers and a clean plate to the grill.
- Add peppers to the grill. Close lid and grill for 3-4 min per side until grill-marked and tender. Transfer to the plate to cool slightly.
- Meanwhile, add pork to the grill.
- Close lid and grill for 4-6 min per side, basting with the remaining jerk sauce during the last min of each side, until cooked through.**
- Transfer pork to the plate.
- Cut grilled peppers into 1/4-inch pieces, then add to the bowl with kiwi salsa. Toss to coat.
- Slice pork.
- Divide rice mixture, salsa and pork between plates.
- Drizzle with lime mayo.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
830
kcal
Calories
31
g
Fat
8
g
Saturated Fat
90
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
1040
mg
Sodium
0.4
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
