Italian-Spiced Pork Chops Al Formaggio
Garlicky Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Here’s a hearty platter fit for “la cena,” a.k.a. supper in Italian. Boneless chops get a big, breezy bouquet of dried herbs like fennel, oregano and rosemary. They’re set out with garlic-roasted carrots and broccoli. A decadent sauce of mozzarella and cream is the formaggio on top!
We will send you:
- 2 Pork chops
- 15ml Minced garlic
- 200g Broccoli florets
- 300g Nantes carrots
- 30g Grated mozzarella
- 60ml Heavy cream
- 10g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Milk
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
33 g
Saturated Fat
16 g
Sodium
680 mg
Total Carb
27 g
Sugars
9 g
Protein
43 g
Fibre
7 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Finish the vegetables
- When the carrots are partially cooked, flip and add the broccoli (halve if large), garlic, all but a pinch of the remaining spices and S&P; toss well.
- Roast, 8 to 10 min., until tender.
Make the sauce
- Meanwhile, heat the reserved pan on medium-low.
- Add 1 tbsp butter (double for 4 portions), the cream, cheese, remaining spices and S&P.
- Cook, stirring often, scraping up any browned bits, 1 to 2 min., until melted and combined.
Plate your dish
- Divide the pork (slice beforehand if desired) and vegetables between your plates.
- Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
