Whisky-Rubbed Pork Chops with Scalloped Potatoes
Crunchy Celery Salad & Maple-Dijon Vinaigrette
Cooking time
40 minutes
Servings
2/4
Calories
810 /serving
If you’re in the mood for a comforting dish that doesn’t skimp on flavour, look no further. Tender pork chops seasoned with an outstanding whisky and ancho spice blend are the true showstopper, but that’s not where the show ends! You’ll make the most luscious scalloped potato bake—tender potato slices layered in mozzarella and cream—and a maple Dijon-dressed salad of baby greens and celery. Get to the table fast before every last bite is gobbled up.
We will send you:
- 2 Pork chops
- 1 Garlic clove
- 2 Celery stalks
- 450g Potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Maple-Dijon vinaigrette
- 60ml Heavy cream
- 60g Grated mozzarella
- 12g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)
Contains: Milk, Mustard, Sulphites
You will need:
Large pot
Medium pan
Strainer
Sheet pan
Medium baking dish
2 or 4 tbsp Butter
Salt & pepper (S&P)
Oil
Total Fat
47 g
Saturated Fat
22 g
Sodium
1320 mg
Total Carb
49 g
Sugars
3 g
Protein
49 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Thinly slice the potatoes crosswise. Mince the garlic. Thinly slice the celery crosswise on an angle.
Boil the potatoes
Add the potatoes to the pot of boiling water and boil, 5 to 7 min., until tender. Drain and season with ½ the spices.
Assemble the scalloped potatoes
Medium-dice 1 tbsp butter (double for 4 portions). Grease the bottom of a medium baking dish with 1 tbsp butter (double for 4 portions). Reserving ¼ of the cheese, assemble the dish by layering the potatoes, garlic and cheese, seasoning each layer with S&P. Top the final layer with the reserved cheese and butter. Pour the cream on top.
Bake the scalloped potatoes
Place the scalloped potatoes on a sheet pan and bake, 15 to 20 min., until the cheese is melted and golden. Let rest for 5 min. before serving.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with 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 and let rest for 5 min. before slicing against the grain.
Make the salad & serve
In a large bowl, combine the baby greens and celery. Divide the scalloped potatoes, pork and salad between your plates. Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
