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Creamy Skillet Pork Chops with Sun-Dried Tomatoes

Grana Padano-Thyme Roasted Carrots & Orzo

Cooking time

30 minutes

Servings

4

Calories

750 /serving

It’ll soon be a wintery wonderland out there, making the comforts of this buttery pork chop dish all the more welcome. Pop carrots in the oven, seasoned with the perfect mix of Grana Padano, butter and fresh thyme. The kids will want to heap spoonfuls of the creamy sun-dried tomato flavoured sauce over these pan-seared chops, but be sure to save some room for the savoury orzo.

We will send you:

  • 600g Pork chops
  • 400g Carrots
  • 2 Garlic cloves
  • 1 Bunch of thyme
  • 250g Orzo
  • 40g Sun-dried tomatoes
  • 120ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 20g 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, Sulphites, Wheat

You will need:

Large pot
Large pan
Strainer
Sheet pan
Olive oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
18 g
Sodium
710 mg
Total Carbs
66 g
Sugars
12 g
Protein
47 g
Fibres
7 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the carrots lengthwise (or quarter if very large). Finely chop the sun-dried tomatoes. Mince the garlic. Pick the thyme leaves off the stems, discarding the stems.
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Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of olive oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork. Remove the sheet pan from the oven. Add 1 tbsp butter, ½ the Grana Padano, ½ the thyme and ⅓ of the garlic; stir the carrots to coat evenly. Return to the oven and roast, 3 to 4 minutes, until fragrant.
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Cook the orzo
While the carrots roast, add the orzo to the pot of boiling water; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water and return to the pot. Add 2 tbsp butter; season with ⅓ of the remaining spice blend and S&P to taste. Stir and set aside in a warm spot.
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Cook the pork chops
While the orzo cooks, in a large pan, heat a drizzle of olive 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 set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce
In the reserved pan of fond, heat 1 tbsp butter on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Stir in the cream, sun-dried tomatoes, remaining Grana Padano and ¼ cup water; season with the remaining spice blend and S&P to taste. Cook, stirring occasionally, 3 to 4 minutes, until the flavours have combined and the sauce has slightly reduced. Add the cooked pork chops to the pan; spoon the sauce over the pork chops, 1 to 2 minutes, until warmed through. Top with the remaining thyme.
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Plate your dish
Divided the finished orzo, roasted carrots and pork chops between your plates. Spoon any remaining pan sauce over the pork chops. Bon appétit!

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