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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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This meal was designed in collaboration with nutritionists with your holistic health in mind.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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 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.
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.
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.
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