Grilled Shawarma-Spiced Pork Chops with Lemon Potatoes & Poblano
Summer Grilling

Grilled Shawarma-Spiced Pork Chops

with Lemon Potatoes & Poblano

30 MIN
$13.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Bistro 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.

    Get Cooking

    Wellness Details

    Carb Conscious 600 Calories Or Less
    • Nutrition
    • Calories
      580 Cals (est.)
    Grilled Shawarma-Spiced Pork Chops with Lemon Potatoes & Poblano
    • 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)

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients
    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 Make 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.

    Make the foil packet & grill the potatoes
    Grill & dice the pepper
    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

    Grill the steaks
    Finish the vegetables
    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!

    Slice the steak & serve your dish