Oven method — keeps the pork juicy, crisps the wedges, and brings out the roasted flavor of the red pepper coulis.
Grilled Pork Chop w/ Spiced Potato Wedges, Red Pepper Coulis and Chimichurri Dip
Meal credits 1
Paleo/Keto Option Available
A juicy grilled pork chop served with seasoned potato wedges, a smoky red pepper coulis, and bright chimichurri dip for that perfect balance of heat, zest, and island-style comfort.
Ingredients
Pork chop, seasoning, parsley, olive oil, white onions, cilantro, garlic, onion, bell pepper, balsamic vinegar, potato, honey, mustard & apple cider vinegar.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 546 | 330 |
| Fat | Grams | 21 | 18 |
| Carb | Grams | 57 | 9 |
| Protein | Grams | 34 | 33 |
Heating Instructions
Add the chimichurri dip after heating for a burst of herby freshness. Finish with a squeeze of lime or sprinkle of sea salt for extra flavor pop.
Remove chimichurri dip before heating. Heat pork chop, wedges, and coulis 2½–3½ minutes on medium-high, covered or vented. Let rest 1 minute before serving.
Remove chimichurri dip. Preheat to 375°F. Heat pork chop and wedges 5–6 minutes until hot and lightly crisped. Warm coulis separately for 30 seconds in microwave.
Remove chimichurri dip. Preheat to 375°F. Place pork chop, wedges, and coulis in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a slight char.
Remove chimichurri dip. Heat 1 tsp oil in a pan on medium. Add pork chop and wedges, sauté 3–4 minutes until warm. Microwave coulis 30 seconds, then serve together.