Grilled Pork and Vegetables with Fresh Nectarine
A light but filling meal that is perfect for this time of year. Grilled succulent pork with seasonal vegetables and nectarines, offers the perfect balance of textures and flavours. This visually appealing meal is equally delicious with rich savoury flavours that are completed by bursts of sweetness from the fresh nectarine.
Number of servings
Ingredients
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1 Pork Rib Chop
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2 Nectarine
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1 Cup Baby Spinach
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1 Zucchini
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1 Red Onion
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40 Gram Danish Fetta
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3 Tbsp Green Goddess Dressing
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2 Mini Capsicums
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Grill Pan
1 Prepare Ingredients
Peel onion and cut into thin wedges. Slice zucchini. Quarter mini capsicums, removing seeds. Cut nectarine into thin wedges.
Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
2 Cook Pork
Season the pork rib chop with salt and pepper. Heat a grill pan over medium-high heat with a drizzle of oil. Add the pork to a hot pan and cook for 3-4 minutes each side, until brown and cooked through. Set aside and keep warm.
Tip! Alternatively you can cook the pork, veg and nectarine on the BBQ instead.
3 Grill Vegetables & Nectarine
In the same pan grill the vegetables and nectarine for 1-2 minutes each side, until slightly tender.
4 You Plate It!
Mix the warm veg and spinach together. Divide grilled pork between plates and serve with veg on the side. Top veg with fetta and green goddess dressing. Enjoy!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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You get 12 new and exciting recipes to choose from each week.
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