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Creamy skillet pork chopswith sun dried tomatoes - Extra large standard

Creamy Skillet Pork Chops with Sun-Dried Tomatoes

Grana Padano-Thyme Roasted Carrots & Orzo

750 cals

25 mins

Description

The soothing pleasures of this buttery skillet pork dish are all the more welcome when there’s itty bitty orzo pasta involved. Pop carrots into the oven, seasoned with the perfect mix of Grana Padano cheese, butter and fresh thyme. The kids will want to heap spoonfuls of the creamy sun-dried tomato sauce over those pan-seared chops, and you know they’ll be sure to save some room for that well-seasoned orzo.

Contains:

Eggs, Milk, Sulphites, Wheat

Ingredients

for 4 servings

  • 4 Pork chops

  • 400g Carrots (orange or multicoloured)

  • 2 Garlic cloves

  • 1 Bunch of thyme

  • 280g Orzo

  • 40g Sliced sun-dried tomatoes

  • 120ml Heavy cream

  • 25g Grana Padano (contains rennet)

  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

32g

Saturated Fat

18g

Sodium

1070mg

Total carbs

71g

Sugar

10g

Protein

48g

Fibres

7g

Recipe Instructions

Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). Roughly chop the tomatoes. Mince the garlic. Pick the thyme leaves off the stems; roughly chop the leaves.
Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #2 Roast the carrots
Step 2: Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of olive oil, ¼ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender. Remove from the oven and add 1 tbsp butter, ½ the cheese, ½ the thyme and ⅓ of the garlic; toss well. Roast, 3 to 4 min., until fragrant.
Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #3 Boil the orzo
Step 3: Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and add 2 tbsp butter, ⅓ of the remaining spices and S&P; stir well. Keep warm.
Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #4 Cook the pork
Step 4: Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of olive oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #5 Make the sauce & coat the pork
Step 5: Make the sauce & coat the pork
In the same pan, heat 1 tbsp butter on medium. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the cream, tomatoes, remaining cheese, ¼ cup water and S&P. Cook, stirring occasionally, 3 to 4 min., until slightly reduced. Return the pork and cook, spooning the sauce over, 1 to 2 min., until coated. Top with the remaining thyme.
Creamy Skillet Pork Chops with Sun-Dried Tomatoes - Step #6 Plate your dish
Step 6: Plate your dish
Divide the orzo between your plates. Top with the carrots and pork. Spoon the sauce over the pork. Bon appétit!