Quick Cabane à Sucre Pork Chops
with Maple Beans & Celery-Crunch Salad
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
It’s gotta be spring soon when sugaring off is on the agenda. Cabane à sucre feasting is about hearty meals that showcase all the ways maple syrup makes our lives better. These sweet and savoury kidney beans are a case in point, simmered in syrup, tomato paste and demi-glace. Keep the crunch alive with a celery and curly leaf salad, flanking pan-seared pork chops with some sweet spicing all their own.
We will send you:
- 2 Pork chops
- 50g Diced onions
- 2 Celery stalks
- 1 Head of curly leaf lettuce
- 540ml White kidney beans (canned)
- 45ml Maple-Dijon vinaigrette
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Salt & pepper (S&P)
2 Medium pans
Strainer
Oil
Total Fat
21 g
Saturated Fat
4 g
Sodium
1770 mg
Total Carb
57 g
Sugars
11 g
Protein
50 g
Fibre
21 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ½ the 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.
Cook the kidney beans
Meanwhile, drain and rinse the kidney beans. In a second medium pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 1 to 2 min., until fragrant and translucent. Add the tomato paste and cook, stirring frequently, 30 sec. to 1 min., until dark red. Add the kidney beans, demi-glace, maple syrup, remaining spices and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 4 min., until combined and slightly reduced; season with S&P.
Make the salad
Thinly slice the celery crosswise. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, celery and vinaigrette.
Plate your dish
Divide the kidney beans between your plates. Top with the pork. Serve the salad on the side. Bon appétit!
You could win a trip for 2 to Halifax!
We've partnered with The Bicycle Thief, the east coast's most iconic restaurant to bring Good-er meals to more tables across Canada. Until March 16th, every exclusive The Bicycle Thief recipe added to your weekly Goodfood box is a chance to win a trip for 2 to Halifax and a dinner at the restaurant. Scan the QR code above to learn more!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
