Maple-Onion Smothered Pork Chops
over Veggie Orzo
Cooking time
25 minutes
Servings
4
Calories
650 /serving
It’s more than saucy, it’s smothered! Inspired by a Southern technique, tender chops are generously coated in a balanced blend of caramelized onions, sweet maple syrup and Dijon mustard. For a kid-friendly side, nothing beats pasta (with greens and sweet pepper).
We will send you:
- 4 Pork chops
- 1 Sweet pepper
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Vegetable demi-glace
- 280g Orzo
- 15ml Dijon mustard
- 15ml Maple syrup
- 50g Caramelized onions
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
4 tbsp Butter
Total Fat
23 g
Saturated Fat
11 g
Sodium
670 mg
Total Carb
66 g
Sugars
9 g
Protein
45 g
Fibre
4 g
Preparation
Start the orzotto
- Halve, core and medium-dice the sweet pepper.
- In a large pot, heat a drizzle of oil on medium.
- Add the orzo and sweet pepper. Sauté, 30 sec. to 1 min., until fragrant.
- Add ½ the demi-glace, 3 cups water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
- Add ¼ cup water at a time if the water evaporates before the orzo is al dente.
Cook the pork
- Meanwhile, pat the pork dry; season with ¼ 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 browned and cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Make the sauce
- In the same pan, heat 2 tbsp butter on medium.
- Add the remaining spices and cook, stirring often, 1 to 2 min., until lightly browned.
- Add the mustard, onions, maple syrup, remaining demi-glace and ½ cup water.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
Finish the orzotto
- When the orzo is al dente, add the spinach and 2 tbsp butter.
- Sauté, 1 to 2 min., until wilted; season with S&P.
Plate your dish
- Divide the orzotto between your plates.
- Top with the pork.
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
