BBQ Maple-Lime Pork Chops
with Snappy Caesar-Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Lip-smacking looks a lot like this: maple syrup, lime juice and Dijon mustard blended together and applied to pork chops cooking on a hot grate. For a carb-smart side, a generous salad celebrates all kinds of crunch in a signature creamy, garlicky dressing.
We will send you:
- 2 Pork chops
- 1 Lime
- 100g String peas (sugar snap peas or snow peas)
- 100g Radishes
- 1 Head of curly leaf lettuce
- 15ml Maple syrup
- 45ml Caesar vinaigrette
- 15ml Dijon mustard
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
22 g
Saturated Fat
4 g
Sodium
880 mg
Total Carb
23 g
Sugars
12 g
Protein
38 g
Fibre
5 g
Preparation
Mise en place
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Thinly slice the radishes.
- Thinly slice the string peas crosswise on an angle.
- Roughly chop the lettuce.
- In a small bowl, combine the maple syrup, mustard and lime juice.
Grill the pork
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the pork* dry; season with ⅔ of the spices.
- Add to the BBQ and grill, brushing with the maple-lime sauce, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, in a large bowl, combine the vinaigrette, a drizzle of oil, the remaining spices and S&P.
- Add the lettuce, string peas and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
