Garlicky Thyme Pork Chops
with Creamy Apple-Cabbage Slaw
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
Thyme is of the essence in this savoury pork dish—and it’s ready in a record 15 minutes! Apple is a classic companion, bringing sweetness to the creamy Dijon-dressed cabbage slaw. Add garlicky oven-roasted green beans to these carb-conscious plates.
We will send you:
- 2 Pork chops
- 300g Green beans (or string peas)
- 1 Apple
- 4g Thyme
- 2 Garlic cloves
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
47 g
Saturated Fat
13 g
Sodium
960 mg
Total Carb
32 g
Sugars
16 g
Protein
39 g
Fibre
8 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until nicely browned and cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Roast the green beans
- Meanwhile, roughly chop the garlic.
- On a lined sheet pan, toss the green beans with a drizzle of oil, ½ the garlic, ½ the remaining spices, ¼ tsp salt (double for 4 portions) and black pepper.
- Roast, 5 to 8 min., until tender.
Make the sauce
- Meanwhile, pick the thyme leaves off the stems.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the thyme and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, all but a large pinch of the remaining spices and ½ the vinegar. Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
Make the slaw
- Core and small-dice the apple.
- In a large bowl, combine the mayo, mustard, remaining vinegar and spices, and S&P.
- Add the cabbage and apple; toss well.
Plate your dish
- Divide the green beans and a spoonful of the slaw between your plates.
- Top with the pork.
- Spoon the sauce over.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
