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Cherry-Thyme Pork Chops

with Mascarpone & Leafy Greens Mashed Potatoes

Cooking time

30 minutes

Servings

4

Calories

620 /serving

We never run out of ideas when it comes to tasty pairings for our juicy pork chops! This week, we coat them in a balsamic vinegar, shallot, thyme and cherry pan sauce that’s sure to hit every taste bud receptor. String beans with garlic bring a little crunch to the plate, while creamy mashed potatoes with greens and a tart twist (the secret is mascarpone) complete this original meal.

We will send you:

  • 600g Pork chops
  • 680g Potatoes
  • 90g Baby spinach (or baby kale)
  • 225g String beans
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Bunch of thyme
  • 60ml Vegetable demi-glace
  • 30ml Balsamic vinegar
  • 48g Dried cherries
  • 45ml Mascarpone
  • 8g Espresso spice blend (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
13 g
Sodium
420 mg
Total Carbs
50 g
Sugars
15 g
Protein
40 g
Fibres
5 g
Preparation
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Mise en place
Preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Remove and discard the stem ends of the string beans. Pick the thyme leaves off the stems, discarding the stems. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the cherries. In a small bowl, combine the cherries, demi-glace and 1 cup warm water.
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Make the mashed potatoes
Add the potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup cooking water, drain the potatoes and return to the pot. Off the heat, add the mascarpone and 2 tbsp butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Roast & sauté the vegetables
On a lined sheet pan, toss the string beans with a drizzle of oil and ½ the garlic; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 12 to 15 minutes, until tender. Meanwhile, roughly chop the spinach. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the spinach and sauté, stirring frequently, 1 to 2 minutes, until wilted; season with S&P. Transfer the spinach to a small bowl. Reserve the pan.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the cherry-thyme sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the shallot and as much thyme as you’d like. Sauté, stirring frequently, 1 to 2 minutes, until the shallot is translucent. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the balsamic vinegar and cook, stirring frequently, 30 seconds to 1 minute, until slightly reduced. Add the cherry mixture and cook, stirring frequently, 2 to 3 minutes, until the volume has reduced slightly. Stir in 2 tbsp butter; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pot of mashed potatoes, add the sautéed spinach. Stir to combine. Divide the spinach-potato mash and string beans between your plates. Top with the pork chops (slice beforehand if desired). Spoon the cherry-thyme sauce over the pork. Bon appétit!

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