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Dairy Free
Gluten Free

Ancho Pork Chops

with Smoky Sweet Potatoes & Chioggia Beet-Corn Salad

Cooking time

35 minutes

Servings

2/4

Calories

670 /serving

This recipe is almost too beautiful to eat. Neon pink, candy-cane striped beets, fuschia marinated shallots, sunny yellow corn and rust orange sweet potatoes all come together on your plate. This dinner is more than just a pretty face though - seasonal Chioggia beets are crunchy, sweet, and earthy as well as being crazy colourful, and their mild flavour pairs well with Mexican elote-style corn salsa, smoky roasted sweet potatoes, and juicy-tender pork chops. Dress it up with the pickled shallots for punch and a hit of lime to bring out all the bright flavours.

We will send you:

  • 300g Pork chops
  • 170g Green beans
  • 450g Sweet potatoes
  • 1 Bunch of parsley
  • 1 Ear of corn
  • 1 Lime
  • 1 Shallot (or onion)
  • 225g Chioggia beets
  • 30ml Red wine vinegar
  • 14g Ancho pork spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Sesame Seeds, Sulphites

You will need:

Medium pot
Large pan
Zester
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Small heatproof bowl
Parchment paper
Strainer
Total Fat
21 g
Saturated Fat
5 g
Sodium
1080 mg
Total Carbs
80 g
Sugars
25 g
Protein
44 g
Fibres
15 g
Preparation
a picture
Roast the sweet potatoes
Bring a medium pot of salted water to a boil. Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½-inch-thick wedges. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil and season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
a picture
Pickle the shallots
While the sweet potatoes roast, peel, halve and thinly slice the shallots. Add the shallots to the pot of boiling water and cook, 1 to 2 minutes, until softened. Thoroughly drain the shallots and transfer to a small heatproof bowl. Add the vinegar to the bowl of shallots; season with S&P. Set aside to pickle while you complete the next step.
a picture
Mise en place
While the shallots pickle, zest and cut the lime into wedges. Peel and small dice the Chioggia beets. Shuck the corn and slice the kernels off the cob. Trim and discard the stem ends of the green beans; thinly slice the beans crosswise. Roughly chop the parsley leaves and stems.
a picture
Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and sprinkle with up to ½ the lime zest (to taste). Set aside in a warm spot, leaving any browned bits (or fond) in the pan.
a picture
Make the salsa
In the pan of fond, heat a drizzle of oil on medium-high. Add the corn and green beans to the pan; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 4 minutes, until the corn and green beans have softened. Transfer the cooked vegetables to a large bowl; add the Chioggia beets, ½ the parsley, juice from up to ½ the lime wedges (to taste), as much of the remaining lime zest as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P. Toss to combine thoroughly.
a picture
Plate your dish
Divide the roasted sweet potatoes and cooked pork chops between your plates. Top the pork with a spoonful of the salsa; serve the remaining salsa on the side. Top the pork and salsa with the pickled shallots (drain before adding). Garnish the sweet potatoes with the remaining parsley. Serve the remaining lime wedges on the side as garnish. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.