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Tuscan-style Pork Chops with Roasted Red Pepper Salad

6 servings


Dairy Free Ethnic Cuisine Gluten Free

Nutritional Facts Per Serving

24.2 g
10.6 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 300
  • Fat 17.9 g
    • Saturated   4.2 g
    • + Trans 
  • Cholesterol 66 mg
  • Sodium   315 mg
  • Carbohydrate 10.6 g
    • Fibre   2 g
    • Sugars  
  • Protein 24.2 g
    • Vitamin A 29 %
    • Vitamin C 222 %
    • Calcium 4 %
    • Iron 11 %


Combine the first seven ingredients for the chops in a sided dish. Add the chops; turn to coat. Marinate in the fridge 2 hours. Combine the salad ingredients and store in the fridge. Preheat the barbecue to medium-high. Salt and pepper the chops and grill 3-4 minutes per side, or until just cooked through.
Serve on a bed of the salad.

Serving Suggestions

Serve the pork with a salad made of orzo, small, rice-shaped pasta with a texture somewhere between the two. To make it, boil 3/4 cup orzo in lightly salted, boiling water until just tender, about 7-8 minutes. Mix in 2 Tbsp. olive oil, 1/4 cup pesto, 1/2 cup pitted black olive olives, 1/4 cup finely chopped sundried tomatoes, 1/4 cup freshly grated parmesan cheese and salt and pepper to taste. Let flavours meld together in the fridge for 30 minutes. Toss again before serving alongside the pork.

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