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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
68th pctl
More total protein than 68% of 1,474 meals
Protein density
5.6g /100cal
More protein per calorie than 73% of meals
Protein value
$0.09 /g protein
At $4.00 a serving. Services we track run $0.16 to $1.19 per gram of protein
Details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen free and trace cross contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 shallot
1 apricot
½ oz fresh parsley
3 oz orzo Wheat
2 oz basil pesto Milk
12 oz pkg ribeye pork chop
¼ oz Dijon mustard
How to make it
1
Prep ingredients. Preheat grill to medium-high, if using. Finely chop shallot. Finely chop 1 small garlic clove. Halve apricot and discard pit. Finely chop parsley leaves; discard stems.
2
Cook orzo. In a medium saucepan, combine orzo, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil then reduce heat to medium-low. Simmer, stirring often, until orzo is tender and liquid has reduced to a creamy consistency that coats pasta, 12-15 minutes. Remove from heat and stir in pesto; season to taste with salt and pepper. Cover and keep warm until ready to serve.
3
Grill apricots, prep pork. Preheat grill pan to medium-high, if using. Brush grill grates with oil. Grill apricot halves, cut side down, until charred and slightly softened, 2-3 minutes. Transfer to a cutting board and cool to room temperature. Meanwhile, pat pork dry and season all over with salt and pepper.
4
Grill pork, make salsa. Grill pork until browned and medium (145°F internally) or longer if desired, 2-3 minutes per side. Transfer to a cutting board to rest for 5 minutes. Cut apricot halves into ¼-inch pieces. In a bowl, stir together apricots, parsley, shallots, garlic, ½ of the mustard, 3 tablespoons oil, 1 tablespoon vinegar, and 1 teaspoon sugar; season to taste with salt and pepper.
5
Serve. Warm orzo by stirring over medium heat, loosening with additional water as necessary. Thinly slice pork, if desired. Serve pork with apricot-herb salsa and orzo. Enjoy!
6
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Not on the current menu Last seen on the menu on May 31, 2026. Meal services rotate recipes, so this may be offered again.
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Dinnerly puts Pork Chops with Grilled Apricot-Herb Salsa with Dinnerly's Pork Chops with Grilled Apricot Herb Salsa: 810 calories, 45.0g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook.
Dinnerly delivers weekly meals across the US. For testing notes, delivery details, and how Dinnerly compares to alternatives, read the Dinnerly review on MealFan.
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
Frequently asked questions
Which meal service offers Pork Chops with Grilled Apricot-Herb Salsa?
Pork Chops with Grilled Apricot-Herb Salsa is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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DinnerlyPork Chops with Grilled Apricot Herb SalsaThis meal
1 shallot
1 apricot
½ oz fresh parsley
3 oz orzo Wheat
2 oz basil pesto Milk
12 oz pkg ribeye pork chop
¼ oz Dijon mustard
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