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Cacio e Pepe Pork Chops

with Roasted Potatoes, String Beans & Lemon Aioli

Cooking time

30 minutes




760 /serving

Give the supper table instant Italian flair with a classic flavour combination: cheese and pepper, otherwise known as cacio e pepe. After partially roasting the potatoes, you’ll throw the radishes and tender, boneless pork chops on the same sheet pan, so flavours marry and everything becomes browned and delicious. Then come the namesake elements: sprinkle Grana Padano, freshly cracked pepper and garlic over the whole thing and broil, until the cheese starts to crisp. Served with al dente string beans and a luscious lemon aioli, this dish will be one for the books.

We will send you:

  • 300g Pork chops
  • 225g String beans
  • 450g Baby potatoes
  • 90g Radishes
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Lemon
  • 60ml Mayonnaise
  • 25g Grana Padano (contains rennet)
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
8 g
620 mg
Total Carbs
50 g
9 g
46 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Quarter the potatoes. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 12 to 15 minutes, until partially cooked and beginning to brown.
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Mise en place
While the potatoes roast, zest and juice the lemon. Quarter the radishes; toss with a drizzle of oil and season with S&P. Trim off and discard the stem ends of the string beans. Mince the garlic. Finely chop the parsley leaves and stems.
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Roast the pork & radishes
Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Remove the sheet pan from the oven and stir the potatoes. Arrange the seasoned pork chops* and radishes with the potatoes in a single, even layer, and return to the oven to roast, without flipping, 12 to 15 minutes, until cooked through.
a picture
Sauté the string beans
While the pork and vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Add the string beans and ⅓ of the garlic to the pan. Sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions). Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender; season with the remaining spice blend and S&P to taste.
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Make the lemon aioli
While the string beans cook, combine the mayonnaise, 1 tbsp lemon juice (double for 4 portions), as much lemon zest as you’d like and up to ½ the remaining garlic (to taste); season with S&P to taste.
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Finish & serve
Remove the pan of vegetables from the oven and switch the oven to broil. Top the pork, potatoes and radishes with the Grana Padano, remaining garlic and ½ tsp cracked pepper (double for 4 portions). Return to the oven and broil, 2 to 3 minutes, until the cheese has melted. Divide the finished potatoes, radishes, pork and string beans between your plates. Drizzle the pork with as much lemon aioli as you’d like. Garnish the dish with the parsley. Bon appétit!

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