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Easy prep

Fried Pork Chops with Parmesan Crusted Potatoes

Buttermilk-Tarragon Green Beans

Cooking time

20 minutes

Servings

2/4

Calories

620 /serving

Dressed in buttermilk and tarragon might just be our new favourite way to eat green beans. Or, actually, to eat everything. You’ll make this luscious sauce by mixing buttermilk with fresh tarragon, grated Parmesan and Dijon mustard. The result is a perfectly balanced marriage of salty, herby and creamy that’s intended for the beans, but we wouldn’t fault you for pouring some over your seared pork chops and Parmesan-crusted potatoes as well. A 20-minute dinner never looked so good.

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 100g Trimmed green beans
  • 15ml Minced garlic
  • 100g Chopped kale
  • 1 Bunch of tarragon
  • 10g Dijon mustard
  • 50g Parmigiano Reggiano
  • 45ml Buttermilk
  • 11g Seared pork chop spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper, brown sugar)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
24 g
Saturated Fat
8 g
Sodium
1450 mg
Total Carbs
53 g
Sugars
8 g
Protein
49 g
Fibres
9 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with ¾ of the Parmigiano Reggiano, ⅓ of the spice blend and a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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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 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 cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain. Reserve the pan.
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Make the buttermilk dressing
While the pork cooks, pick the tarragon leaves from the stems and roughly chop. In a large bowl, combine the buttermilk and remaining Parmigiano Reggiano, with as much of the tarragon and mustard as you’d like; season with S&P to taste.
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Cook the green beans & the kale
In the reserved pan, add the green beans and 2 tbsp water (double for 4 portions). Cook, covered, 3 to 4 minutes, until crisp-tender. Add the garlic and kale, and cook, uncovered, stirring frequently, 2 to 3 minutes, until the kale has wilted. Season with S&P to taste.
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Finish & serve
Divide the potatoes between your plates. Add the pork and vegetables and serve with the buttermilk dressing on the side. Bon appétit!

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