Québécois-Style Pork Chops
with Carrot Poutine
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Squeaky cheese curds? Check. Savoury brown gravy? Check. The key components of poutine are accounted for, but we’re making it carb-smart by subbing out the potato fries for lengths of roasted carrots. Adding juicy sliced chops boosts the protein and the pleasure.
We will send you:
- 2 Pork chops
- 300g Nantes carrots
- 10g Cornstarch
- 12g Chicken demi-glace
- 150g Green peas
- 100g Cheese curds
- 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: Milk • Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
20 g
Sodium
1350 mg
Total Carb
34 g
Sugars
12 g
Protein
51 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with all but a pinch of the remaining spices and S&P.
- In a medium 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the gravy
- In a medium bowl, combine the cornstarch, demi-glace, ¾ cup water (double for 4 portions) and remaining spices.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peas and sauté, scraping up any browned bits, 2 to 3 min., until warmed through.
- Reduce to medium-low and add the cornstarch mixture. Simmer, stirring often, 30 sec. to 2 min., until the sauce thickens; season with black pepper.
Plate your dish
- Divide the carrots and pork between your plates.
- Top with the gravy and cheese curds. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
