Grilled Tikka Pork Chops
with Apple Slaw & Naan
Cooking time
25 minutes
Servings
4
Calories
610 /serving
Hot barbecue, meet mild Indian spices. Late summer never looked so good as it does in this family spread—from the grill marks on the chops and the naan to the refreshingly crisp apple and radish slaw, all served over creamy tzatziki.
We will send you:
- 4 Pork chops
- 1 Lime
- 100g Radishes
- 1 Apple
- 300g Shredded cabbage
- 120g Garlic-cucumber yogurt (tzatziki or raita)
- 4 Naan
- 7g Time for Tikka spices (sea salt, garlic puree, paprika, ginger puree, coriander powder, cumin powder, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
17 g
Saturated Fat
5 g
Sodium
1210 mg
Total Carb
68 g
Sugars
12 g
Protein
46 g
Fibre
5 g
Preparation
Grill the pork & naan
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the pork* dry; rub with the spices and a drizzle of oil.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
- Drizzle the naan lightly with oil.
- Add to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until lightly browned.
Mise en place
- Meanwhile, thinly slice the radishes.
- Juice the lime.
- Quarter, core and thinly slice the apple; toss with a splash of the lime juice to prevent browning.
Make the slaw
- In a large bowl, combine the cabbage, apple, radishes, remaining lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the pork and slaw between your plates.
- Serve the naan and raita on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
