Grilled Pork Chops & Calabrian Mayo with Salsa Verde Beans & Zucchini
Summer Grilling

Grilled Pork Chops & Calabrian Mayo

with Salsa Verde Beans & Zucchini

40 MIN
2 Servings
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! To accompany our pork chops, you'll be making a side of cannellini beans (grilled in a foil packet until deliciously tender) and grilled zucchini dressed in Italian-style salsa verde. You'll top the pork chops with a dollop of bold Calabrian mayo for a nice kick of heat.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Grilled Pork Chops & Calabrian Mayo with Salsa Verde Beans & Zucchini
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 15.5-Oz Can Cannellini Beans
  • 1 Zucchini
  • ⅓ cup Salsa Verde
  • 2 Tbsps Mayonnaise
  • 1½ tsps Calabrian Chile Paste
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the Calabrian mayo
1 Prepare the ingredients & make the Calabrian mayo

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Quarter the zucchini lengthwise; place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Roughly chop the peppers; place in a large bowl. Drain and rinse the beans. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. 

Grill & chop the zucchini
2 Grill & chop the zucchini

Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board; cut crosswise into 1/2-inch pieces. Transfer to the bowl of chopped peppers and stir to combine. Taste, then season with salt and pepper if desired.

Make the foil packet beans & finish the zucchini
3 Make the foil packet beans & finish the zucchini

Place a large piece of foil on a work surface. Place the drained beans and half the salsa verde on one side of the foil. Season with salt and pepper; toss to coat. Fold the foil in half over the dressed beans. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the beans are cooked through. Remove from the grill and carefully open the foil packet. Transfer to the bowl of chopped zucchini and peppers. Add the remaining salsa verde; toss to combine. Taste, then season with salt and pepper if desired.

Grill the pork & serve your dish
4 Grill the pork & serve your dish

Meanwhile, pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice the grilled pork crosswise. Serve the sliced pork with the finished beans and zucchini. Top the pork with the Calabrian mayo. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Tips from Home Chefs

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Prepare the ingredients & make the Calabrian mayo
1 Prepare the ingredients & make the Calabrian mayo

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Quarter the zucchini lengthwise; place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Roughly chop the peppers; place in a large bowl. Drain and rinse the beans. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. 

2 Grill & chop the zucchini

Grill the seasoned zucchini 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board; cut crosswise into 1/2-inch pieces. Transfer to the bowl of chopped peppers and stir to combine. Taste, then season with salt and pepper if desired.

Grill & chop the zucchini
Make the foil packet beans & finish the zucchini
3 Make the foil packet beans & finish the zucchini

Place a large piece of foil on a work surface. Place the drained beans and half the salsa verde on one side of the foil. Season with salt and pepper; toss to coat. Fold the foil in half over the dressed beans. Fold the three open edges inwards to completely seal the packet. Grill 6 to 8 minutes, or until the beans are cooked through. Remove from the grill and carefully open the foil packet. Transfer to the bowl of chopped zucchini and peppers. Add the remaining salsa verde; toss to combine. Taste, then season with salt and pepper if desired.

4 Grill the pork & serve your dish

Meanwhile, pat the pork dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice the grilled pork crosswise. Serve the sliced pork with the finished beans and zucchini. Top the pork with the Calabrian mayo. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Grill the pork & serve your dish
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