Ingredients (Included) Grilled Pork Chops ...
Grilled Pork Chops & Peaches with Summer Squash
20 min
4
SERVES
PREP
20 MIN COOK
medium SKILL
Ingredients (Included) •
Bone-in pork chops (4 ct.)
•
Peaches (2 ct.)
•
Balsamic vinegar (3 Tbsp.)
•
Honey (2 Tbsp.)
•
Zucchini (2 ct.)
•
Yellow Squash (1 ct.)
94226
ITEM #
Spice Level Mild
Nutritional attributes Gluten Cautious Sodium Smart High in Protein Lean Source of Protein Under 600 Calories
Suggested wine pairing Sauvignon Blanc Chardonnay
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGEN: None.
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) Remove the pork chops from the refrigerator and let stand for 30 minutes. Wash and dry zucchini and yellow squash, do not peel. Cut off any remaining stems then cut each length-wise into 4 slices. Lightly coat each side with olive oil and season with salt and pepper. Cut peaches in half, remove pit (peel if preferred). In a bowl, combine honey and 2 tsp. of olive oil, season with pepper. Add peaches to bowl and evenly coat with sauce. Set aside.
GRILL Prepare grill for medium heat and lightly oil grate. Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. Place the chops on the grate over the hottest part of the grill and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side. Place slices of zucchini and yellow squash on grill and let cook for 5 minutes. Turn slices over and cook an additional 5 minutes or until tender. Place the peaches cut side down over direct heat and sear until golden, 30 to 60 seconds total. Transfer the chops and peaches to a platter and drizzle sparingly with balsamic vinegar.
Use within 3 days of delivery or pick up. ALLERGEN: None.
www.CobornsDelivers.com [email protected] 763.971.4900
20 min
4
SERVES
PREP
20 MIN COOK
medium SKILL
Ingredients (Included) •
Bone-in pork chops (4 ct.)
•
Peaches (2 ct.)
•
Balsamic vinegar (3 Tbsp.)
•
Honey (2 Tbsp.)
•
Zucchini (2 ct.)
•
Yellow Squash (1 ct.)
94226
ITEM #
Spice Level Mild
Nutritional attributes Gluten Cautious Sodium Smart High in Protein Lean Source of Protein Under 600 Calories
Suggested wine pairing Sauvignon Blanc Chardonnay
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGEN: None.
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) Remove the pork chops from the refrigerator and let stand for 30 minutes. Wash and dry zucchini and yellow squash, do not peel. Cut off any remaining stems then cut each length-wise into 4 slices. Lightly coat each side with olive oil and season with salt and pepper. Cut peaches in half, remove pit (peel if preferred). In a bowl, combine honey and 2 tsp. of olive oil, season with pepper. Add peaches to bowl and evenly coat with sauce. Set aside.
GRILL Prepare grill for medium heat and lightly oil grate. Brush the chops very lightly with olive oil, and season generously on both sides with salt and pepper. Place the chops on the grate over the hottest part of the grill and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side. Place slices of zucchini and yellow squash on grill and let cook for 5 minutes. Turn slices over and cook an additional 5 minutes or until tender. Place the peaches cut side down over direct heat and sear until golden, 30 to 60 seconds total. Transfer the chops and peaches to a platter and drizzle sparingly with balsamic vinegar.
Use within 3 days of delivery or pick up. ALLERGEN: None.
www.CobornsDelivers.com [email protected] 763.971.4900
