Contents of your meal kit:
pork chops
mixed stone fruit
minced red onion
basil
garlic-pepper paste
brown rice
cucumber
herb bundle
shallot vinaigrette
snap peas
Cookware needed: 2 mixing bowls, outdoor grill (see notes), foil
Finishing steps:
- Cut stone fruit into small bite-sized pieces. Place in mixing bowl with red onion. Tear basil leaves into salsa and stir to combine. Set aside
- Pat dry pork chops with a paper towel, and rub with garlic-pepper paste. Set aside.
- Place brown rice in a mixing bowl and microwave 30 seconds or so, just to take the chill off. Dice cucumber, coarsely chop mint & parsley; add to a mixing bowl with brown rice. Pour shallot vinaigrette into bowl, stir to combine, and season with salt & pepper to taste. If desired, add a drizzle of olive oil to taste. Set aside.
- Preheat grill to high heat. While the grill is heating, trim the stem end off snap peas and remove strings if desired. Toss with olive oil, salt & pepper.
- Place a piece of foil on one side of the grill, place snap peas on top and grill 5-7 minutes or until done to your liking. On the other side of the grill cook pork 2-4 minutes per side, or until cooked through. Transfer to a clean plate and keep warm while the pork rests for a few minutes. (It will continue to cook.)
- Serve garlic-pepper pork topped with a spoonful of stone fruit salsa. Enjoy snap peas and brown rice salad on the side.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.