BBQ Tuscan Rosemary Nagano Pork Chops
Marinated White Bean Salad & Grana Padano Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
We’re using fresh rosemary, marinated white beans and a hefty cut of bone-in pork to conjure up the Tuscan countryside. Ultra-tender Nagano chops go onto the grill for an impressive statement piece. The bean salad gets a good dose of grilled lemon and Grana Padano. Broccolini makes an elegant side with a slight char.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of rosemary
- 2 Lemons
- 1 Bunch of broccolini
- 540ml White kidney beans (canned)
- 25g Grana Padano (contains rennet)
- 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk
You will need:
Oil
Zester
BBQ
Strainer
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
1820 mg
Total Carb
54 g
Sugars
8 g
Protein
82 g
Fibre
24 g
Preparation
Marinate the kidney beans & pork
Zest and juice 1 lemon (double for 4 portions). Pick the rosemary leaves off the stems; roughly chop the leaves. Drain and rinse the kidney beans. In a large bowl, combine the kidney beans, ½ the lemon juice, ½ the lemon zest, ½ the rosemary, a drizzle of oil, ⅓ of the spices and S&P. Pat the pork dry with paper towel. In a second large bowl, combine the pork, remaining lemon juice, zest and rosemary, a drizzle of oil, ½ the remaining spices and S&P. Set both aside to marinate.
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve the remaining lemon; brush the cut-sides with oil. Remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, combine the broccolini, a drizzle of oil, the remaining spices and S&P.
Grill the pork
Remove the pork* from the marinade, shaking off any excess. Add to the BBQ and grill, brushing with any excess marinade, 4 to 6 min. per side, until browned and cooked through. Transfer to a plate.
Grill the broccolini & lemon
Add the broccolini to the BBQ and grill, 2 to 3 min., until beginning to brown. Flip and add the lemon halves. Grill, 2 to 3 min., until the broccolini is tender and the lemon is beginning to brown.
Make the salad
To the bowl of kidney beans, add the baby greens, cheese, juice of 1 lemon half (double for 4 portions), a drizzle of oil and S&P.
Plate your dish
Divide the salad, broccolini and pork between your plates. Squeeze the juice from the remaining lemon half over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
