Garlicky Pork Chops
with Blistered Tomatoes & Walnut-Crunch Salad
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
The tomatoes will be popping and you’ll be hopping. This rewarding recipe cleverly minimizes both time spent and carbs consumed. Boneless chops sizzle as ever-so-sweet cherry tomatoes heat to the bursting point, while plentiful garlic aromatizes a gorgeous demi-glace sauce.
We will send you:
- 2 Pork chops
- 100g Radishes
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 45ml Cold-pressed Italian vinaigrette
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)
Contains: Milk • Walnuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
12 g
Sodium
980 mg
Total Carb
19 g
Sugars
6 g
Protein
40 g
Fibre
6 g
Preparation
Mise en place
- Thinly slice the radishes.
- Roughly chop the lettuce.
Toast the walnuts
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the pork & tomatoes
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork* and tomatoes.
- Cook, 3 to 5 min. per side, until browned, cooked through and the tomatoes begin to blister.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, radishes, walnuts, vinaigrette and S&P.
Make the sauce & coat the pork
- To the pan, add the garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add ¼ cup water, 2 tbsp butter (double both for 4 portions), the demi-glace and remaining spices.
- Cook, stirring often, spooning the sauce over the pork, 2 to 3 min., until coated.
Plate your dish
- Divide the pork and salad between your plates.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
