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
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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Dietary Information 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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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.

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Grilled Pork Chops & Calabrian Mayo

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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