Summer Pork Chops with Tropical Rice Salad
40 min
Juicy grilled pork chops paired with a fresh rice salad loaded with mango, papaya, and red pepper. Perfect for a summer evening.
grilledporksalad
Juicy grilled chicken thighs with a crispy crust, served alongside a crunchy cauliflower and zucchini salad with a creamy mustard dressing.
Instructions
- 1
Brush the chicken thighs with a little oil and season with salt and pepper, or whatever spices you like. Grill them over direct heat for a couple of minutes on each side until you get a nice crust. Move them to indirect heat and let them grill for 35–40 minutes, turning occasionally so they don't burn.
- 2
Break the cauliflower into florets, then use a sharp knife or mandoline to slice them as thin as you can. Trim the tough outer skin from the stalk and slice that thinly too. Slice the zucchini into thin rounds and toss it all together with the cauliflower. Squeeze over a little lemon juice.
- 3
Mix all the dressing ingredients together. Taste and adjust with a little salt, pepper, and sugar.
Per average serving
30
Calories
kcal
0.4
Protein
g
0.7
Carbs
g
2.9
Fat
g
0g
Fiber
0.5g
Sugar
12mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
30
Calories
kcal
0.4
Protein
g
0.7
Carbs
g
2.9
Fat
g
0g
Fiber
0.5g
Sugar
12mg
Sodium
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