Grilled Pork Chops & Potato Wedges
Almond & Cranberry Salad in Maple-Dijon Vinaigrette
On a hazy, lazy summer evening, these grilled chops are tops! The boneless cuts of pork bask in an easy marinade—our maple-Dijon vinaigrette and a sprinkling of garlicky herbs will do the trick—before their short stint on the barbecue. Meantime, roast up thick wedges of potato to fluffy soft on the inside and browned on the outside. Set the table with a fun-filled salad, packed with dried fruits, nuts and celery crunch—and invite a happy family.
We will send you:
Baby greens (lettuce mix, baby spinach, kale or arugula)
Shallot (or onion)
Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Almonds
You will need:
Salt & pepper
Grill pan (or BBQ)
Roast the potatoes
Heat the BBQ on high, making sure to oil the grill first. Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil; season with ½ the spices and S&P. Arrange in a single layer and roast, 20 to 25 min., flipping halfway through, until browned and tender.
Mise en place
While the potatoes roast, thinly slice the celery crosswise. Halve, peel and mince the shallot. In a large bowl, combine the pork, ¼ of the vinaigrette and a drizzle of oil; season with the remaining spices and S&P.
Grill the pork
Add the pork* (letting the excess marinade drip off) to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and set aside to rest for at least 5 min. before serving.
Make the salad & serve
In a large bowl, combine the remaining vinaigrette, shallot and a generous drizzle of olive oil; season with S&P. Add the baby greens, celery, cranberries and almonds; toss well. Divide the potatoes, pork (slice beforehand if desired) and salad between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.