Past Recipes
Grilled Pork Chop

Grilled Pork Chop with Smoky Basil Chimichurri and White Bean Panzanella

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You can always count on Plated for surprising combinations and seamless fusions. Here, that's a little something grilled, a touch of Latin flavor, a little French inspiration on the side—you get the idea. Grilled pork chops are sliced and served over a white bean, arugula, and baguette panzanella with mozzarella, tomatoes, shallot, and lemon. Drizzled over top? Our new basil–smoked paprika version of Argentine chimichurri.

  • For The Grill
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 940
  • Protein 56g
  • Total Carb 67g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tomatoes
    • 2
    • tomatoes
  • basil
    • 1/4 ounce
    • basil
  • lemon
    • 1
    • lemon
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • shallot
    • 1
    • shallot
  • white beans
    • 1 can
    • white beans
  • baby arugula
    • 1 ounce
    • baby arugula
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • boneless pork chops
    • 2
    • boneless pork chops
  • demi-baguette
    • 1
    • demi-baguette

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium-high heat. Rinse all produce. Roughly chop tomatoes. Roughly chop basil leaves and stems. If you have a zester and want to infuse your chimichurri with more flavor, zest up to ½ of lemon, then halve. Tear mozzarella into 1-inch pieces. Peel shallot and mince enough to yield 2 tablespoons (save any remainder for another recipe). Drain and rinse white beans; pat dry with paper towel. Place in a large bowl.


  2. Marinate salad

    Marinate salad

    To bowl with white beans, add tomatoes, mozzarella, minced shallot, juice of ½ lemon, 2 tablespoons olive oil, ¾ teaspoon salt, and pepper as desired. Toss to combine, then set aside to marinate until Step 6.

  3. Make smoky basil chimichurri

    Make smoky basil chimichurri

    In a blender or food processor, combine basil, up to half of smoked paprika, lemon zest (if using), juice of remaining lemon, 2 tablespoons olive oil, and ¼ teaspoon salt. Blend until smooth. Alternatively, finely chop basil, place in a medium bowl, and whisk in remaining chimichurri ingredients to combine.

  4. Grill pork chops

    Grill pork chops

    If using a grill pan, place it over medium-high heat now. Pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. When grill is just smoking, add pork chops and cook until lightly charred, cooked through, and no longer pink, 2-3 minutes per side. Transfer pork chops to a plate and set aside to rest, 5 minutes.

  5. Make baguette croutons

    Make baguette croutons

    Slice baguette open horizontally; drizzle cut sides with olive oil, then season with teaspoon salt total and pepper as desired. Arrange baguette halves cut-side down on grill and toast until golden and warmed through, 1-2 minutes. Once cool enough to handle, cut grilled baguette into 1-inch croutons.

  6. Finish panzanella and plate

    Finish panzanella and plate

    Pat arugula dry with paper towel. To bowl with marinated white beans, tomatoes, and mozzarella, add arugula and grilled croutons; toss to combine. Divide white bean panzanella between serving plates. Once rested, cut grilled pork chop into ¼-inch slices and plate alongside. Spoon over smoky basil chimichurri and dig in!

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