Goodfood x L'Abattoir: Bone-In Pork Chop Piccata
with Cherry Tomatoes & Blistered Shishito Peppers
Cooking time
35 minutes
Servings
2/4
Calories
1030 /serving
In a 19th-century building in Vancouver’s Gastown, L’Abattoir’s stylish West Coast cuisine shines brightly—and we mean Michelin nod bright. We’re teaming up on masterful recipes with acclaimed chef Lee Cooper, as he pops cherry tomatoes into piccata sauce and crisps sage leaves for contrast on Nagano chops.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 280g Multicoloured cherry tomatoes
- 120g Shishito peppers
- 4g Sage
- 1 Lemon
- 20g Panko
- 100g Couscous
- 20g All-purpose flour
- 25g Parmigiano Reggiano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large oven-safe pan
Medium pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Whisk
4 or 8 tbsp Butter
2 or 4 Eggs
Total Fat
50 g
Saturated Fat
24 g
Sodium
480 mg
Total Carb
66 g
Sugars
10 g
Protein
78 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the tomatoes.
- Juice the lemon.
- Pick the sage leaves off the stems.
- In a shallow bowl, beat 2 eggs (double for 4 portions) until smooth.
- Place the flour in a second shallow bowl.
- In a third shallow bowl, combine the panko and S&P.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
Cook the couscous
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous; season with S&P.
Crisp the sage & cook the pork
- Meanwhile, pat the pork dry; season with S&P. Working one at a time, coat one side of the pork in the flour (shaking off any excess), then in the eggs (letting any excess drip off), then in the panko (pressing to adhere).
- In a large, oven-safe pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium.
- Add the sage and cook, 2 to 3 min., until crisp. Transfer to a plate.
- In the same pan, heat a drizzle of oil on medium.
- Add the pork*, breaded-sides down, and cook, 3 to 4 min., until partially cooked. Flip and cook, 1 min., until seared. Transfer to the oven and roast, 7 min., until cooked through.
Cook the shishitos
- Meanwhile, in a medium pan, heat a drizzle of oil on high.
- Add the shishitos and cook, stirring occasionally, 2 to 3 min., until blistered; season with S&P.
- Transfer to a plate and reserve the pan.
Make the sauce
- In the same pan, heat the lemon juice (start with ½) and 2 tbsp butter (double for 4 portions) on medium-high.
- Cook, stirring often, 30 sec. to 1 min., until melted.
- Add the tomatoes and S&P. Cook, stirring often, 2 to 3 min., until slightly warmed through.
Plate your dish
- Divide the couscous between your plates.
- Top with the pork and spoon the sauce over.
- Garnish with the sage and cheese.
- Serve the shishitos on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
