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Meal ideas at your speed.

Matt’s Pork Ribeye Chops with Grilled Potato Salad and Scallion & Mustard Dressing

Ingredients

• 3 AdapTable Meals Chophouse Blend Pork Ribeye Chops
• 1 1/2 lbs. fingerling potatoes
• 2 C arugula
• 1 ½ to 2 C of Scallion & Mustard Dressing

Scallion & Mustard Dressing

• 8 scallions (pale and dark green parts only)
• 3 Tbsp cilantro
• 2 jalapenos (seeded)
• 1/2 C olive oil
• 3 Tbsp water
• 2 Tbsp white wine vinegar
• 2 tsp lemon juice
• 1 tsp honey
• 1 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 1 Tbsp anchovy (about 1 ½ anchovy filet)
• 1 Tbsp capers in a blender and process until smooth
• Season with salt and pepper to taste

Directions

1. Place the potatoes in a large saucepan, cover with water and bring to a boil. Add a generous pinch of salt, lower heat and let potatoes simmer for about 15 minutes.
2. Drain and set aside to cool. Once potatoes are cool enough to handle, halve potatoes lengthwise then lightly toss in oil and place in a grilling basket.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean then lightly brush the grates with oil where the chops will go.
4. Place the potato-filled grilling basket on the un-oiled side and the chops on the oiled side.
5. Grill with the lid closed, making sure to turn the chops once or twice. Chops are ready when an instant-read meat thermometer inserted into the center of the pork chop registers 145°F, about 8 to 10 minutes.
6. Remove from the grill and let rest for 3 to 5 minutes.
7. Toss potatoes and arugula salad with dressing. Plate alongside pork chop with fruit.

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Meal ideas at your speed.

Lindsey’s Pork Ribeye Chops with Balsamic Brussels Sprouts

Ingredients

• 1 package of AdapTable Meals Pork Ribeye Chops
• 1 lb Brussels Sprouts, sliced in half
• 2 Tbsp. Balsamic Vinegar
• 2 Tbsp. Olive Oil
• Salt and Pepper to taste

Instructions

1. Begin by cleaning and slicing your sprouts in half. Blanch in water for 6 minutes - do not cook all the way but just about half. Place in an ice bath, shake off excess and toss with balsamic, olive oil, salt, and pepper in a bowl.
2. Place on the grill, either in cast iron or on the grill, and bbq until crispy and soft throughout, about 20-25 minutes (or until your desired cook). Aside from that, place your pork ribeye chops and cook according to the package instructions.
3. Remove your sprouts and toss with the remaining balsamic vinegar. Remove your pork, rest, and slice. Serve together!

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Meal ideas at your speed.

Pork Ribeye Chops, Grilled Vegetables

This simple pairing makes a healthy, colorful meal in minutes. Add your prepared Chophouse Boneless Pork Ribeye Chops to a plate of grilled colorful veggies of your choice. It’s almost too pretty to eat. Almost.