Summer Grilling

Grilled Shawarma-Spiced Pork Chops

with Lemon Potatoes & Poblano

30 MIN

+$1.95/serving 2 Servings

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with Top Sirloin Steaks

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 boldly spiced pork chops, you'll serve them with a dollop of creamy tzatziki and a side of poblano pepper and fingerling potatoes (grilled in a foil packet until deliciously tender) dressed with bright lemon purée.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Steaks
¾ lb Fingerling Potatoes
1 Poblano Pepper
2 cloves Garlic
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 tsp Preserved Lemon Purée
1 Tbsp Honey
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut the potatoes into 1/4-inch rounds. Cut off and discard the stem of the pepper; halve lengthwise. Remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the potato pieces and garlic paste on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 19 to 21 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.

3 Grill & dice the pepper

Meanwhile, place the halved pepper in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the za'atar to coat (you may have extra); turn to coat. Reserving the bowl, grill 3 to 4 minutes per side, or until charred and tender. Transfer to a cutting board.

4 Grill the steaks

Pat the steaks dry with paper towels. Drizzle with olive oil; season on both sides with salt, pepper, and enough of the shawarma spice blend to coat (you may have extra). Grill 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

5 Finish the vegetables

Medium dice the grilled pepper. In the reserved bowl, combine the honey (kneading the packet before opening) and lemon purée. Add the grilled potatoes and diced pepper; toss to coat. Taste, then season with salt and pepper if desired.

6 Slice the steak & serve your dish

Find the lines of muscle (or grain) on the rested steaks slice crosswise against the grain. Serve the sliced steak with the finished vegetables. Top the steaks with the tzatziki. Enjoy!