Pork Chops a la Plancha
with Zucchini & Kale Pisto
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
When you say pisto in Spain, it means a tasty variation of ratatouille, with plentiful veggies softened in a tomato base. When you say a la plancha, it refers to quick-seared ingredients with a touch of smokiness, like these pimentón-spiced pork chops.
We will send you:
- 2 Pork chops
- 2 Green zucchini
- 1 Onion (or shallot)
- ½ Bunch of kale
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
4 g
Sodium
390 mg
Total Carb
29 g
Sugars
13 g
Protein
42 g
Fibre
8 g
Preparation
Roast the pork
- Preheat the oven to 450°F.
- Pat the pork* dry; rub with ¾ of the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 7 to 10 min., until browned and cooked through.
Mise en place
- Meanwhile, medium-dice the zucchini.
- Halve, peel and medium-dice the onion.
- Remove the kale leaves from the stems; roughly chop the leaves.
Make the pisto
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the zucchini and sauté, 2 to 3 min., until coated.
- Add the remaining spices and tomato paste. Sauté, 30 sec. to 1 min., until dark red.
- Add the kale, demi-glace and ¼ cup water (double for 4 portions). Cook, covered, stirring occasionally, 3 to 4 min., until wilted; season with S&P.
Plate your dish
- Divide the pisto between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
