with Grilled Greek Salad
Our fabulous Greek pesto loads tender pork chops with bold herby flavour! Big wedges of red onion and sweet bell pepper are easy to grill, then chop into bite-sized chunks for the salad!
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Flatbread
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
0.5 unit(s)
Mini Cucumber
1 unit(s)
Mixed Olives
30 g
Red Wine Vinegar
1 tbsp
Greek Pesto
0.25 cup
Feta Cheese, crumbled
0.25 cup
Sugar
0.25 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Pat pork dry with paper towels.
- Add pork and Greek pesto to a shallow dish. Toss to coat.
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Quarter, then core pepper.
- Cut cucumber into 1/2-inch pieces.
- Drain olives.
- Add onions and peppers to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then toss gently to coat. Season with salt and pepper.
- Gather veggies, flatbreads, shallow dish with pork, a clean plate for cooked pork and any tools for grilling on a large platter.
- Head out to grill!
- Add onions to the grill. Close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Meanwhile, add peppers to the grill. Close lid and grill peppers, flipping once, until tender, 3-4 min per side. Return to same plate. Set veggies aside to cool.
- Add pork to the grill. Discard any remaining marinade. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** Transfer cooked pork to a clean plate.
- When pork is almost done, add flatbreads to the other side of the grill and cook until heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on flatbreads so they don't burn!)
- Cut onions into bite-sized pieces.
- Cut peppers into bite-sized pieces.
- Combine vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil in a large bowl. (TIP: We love using olive oil in this recipe!)
- Add peppers, onions, cucumbers and olives to bowl with dressing. Season with salt and pepper, then toss to combine.
- Thinly slice pork.
- Cut or tear flatbreads in half.
- Divide pork, salad and flatbreads between plates.
- Top salad with feta.
730
kcal
Calories
30
g
Fat
7
g
Saturated Fat
62
g
Carbohydrate
9
g
Sugar
4
g
Dietary Fiber
51
g
Protein
120
mg
Cholesterol
1000
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
with Grilled Garlic Butter Flatbreads
