Grilled Turkish-Inspired Pork Chops

Grill

Family Friendly

Protein Plus

with Veggie Tabbouleh and Lemon-Feta Sauce

10 min

Difficulty: 2/3

Turkish

Ingredients: Pork chop • Zucchini • Sweet bell pepper • Red onion • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • 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) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Zester

Large Bowl

Small Bowl

Medium Pot

Measuring Cups

Medium Bowl

Tags

30-min-or-less

Family Friendly

Summer-essentials

Protein Plus

Ingredients

Pork Chops, boneless

340 g

Bulgur Wheat

0.5 cup

Sweet Bell Pepper

1 unit(s)

Parsley

7 g

Red Onion

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Lemon

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Turkish Spice Blend

8 g

Mayonnaise

2 tbsp

Zucchini

1 unit(s)

Mixed Olives

30 g

Salt

0.625 tsp

Oil

2.5 tbsp

Pepper

0.125 tsp

Butter

1 tbsp

Preparation

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
To a medium pot, add broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt.
Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.

Drain, then roughly chop olives.
Roughly chop parsley.
Zest, then juice lemon.
To a small bowl, add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice, then stir to combine. (NOTE: This is your lemon-feta sauce.)

Halve zucchini lengthwise.
Halve pepper, then core.
Peel, then quarter onion, leaving the root intact.
To a medium bowl, add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend. 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.

To one side of the grill, add veggies. Close lid and grill for 9-12 min, flipping once, until veggies are tender-crisp.
Meanwhile, add pork to the other side of the grill. Cook for 8-10 min, flipping halfway through, until pork is cooked through.**
Transfer pork to a plate, then cover to keep warm.
Transfer veggies back to the medium bowl.

Remove the root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
To a large bowl, add bulgur, veggies, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.