Opening Hours:
Reserved Time Slot:
If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you.
Select all
Pork chops
Place pork chops in a large bowl. Add the olive oil and fennel seeds.
Mix well to season meat.
Heat barbecue to high. Once heated, turn off one of the two burners for cooking over indirect heat.
Place pork chops on lit side of the grill and cook 3 to 4 minutes per side, until grill marks show on meat. Next, transfer pork chops onto unlit side and cook over indirect heat for 3 to 4 minutes per side, or until internal temperature reaches 71°C (160°F).
Let pork chops stand for 10 minutes, and then serve with caponata.
Heat 30 mL (2 tbsp.) oil in a large skillet and fry the onion and garlic until translucent. Add the zucchini, eggplant, and peppers and continue cooking for 5 to 7 minutes (add a bit of water if mixture starts to dry out while cooking).
Reduce heat to medium and add the strained raisins, cherry tomatoes, mint, and parsley. Season and add 30 mL (2 tbsp.) olive oil.
Simmer for 10 minutes, add 45 mL (3 tbsp.) white wine, and continue cooking for about 20 minutes.
Remove from heat. Add red wine vinegar and capers, if using.
Cool and serve at room temperature.
Delivery Schedule
Pickup Schedule
Reserve a Time Slot
Change
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more