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Dairy Free
Gluten Free

Grilled Pork Chops with Vegetable Sauté

& Maple-Mustard Pan Sauce

Cooking time

30 minutes

Servings

2/4

Calories

630 /serving

Summer is in full swing, and we do the season justice by seasoning juicy pork with a bright mixture of citrusy spices before grilling them to perfection and drizzling them in a maple and whole grain mustard sauce. To accompany the chops we quickly cook up crisp green beans, radishes and peas with garlic and chives to make a sunny sauté. Tender bites of roasted potato round out this vivacious meal.

We will send you:

  • 300g Pork chops
  • 225g Green beans
  • 120g Radishes
  • 1 Garlic clove
  • 1 Bunch of chives
  • 450g Baby potatoes
  • 15ml Whole grain mustard
  • 30g Vegetable demi-glace
  • 100g Fresh green peas
  • 15ml Maple syrup
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Mustard

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
22 g
Saturated Fat
5 g
Sodium
780 mg
Total Carbs
65 g
Sugars
17 g
Protein
45 g
Fibres
11 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. 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, flipping halfway through, 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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Mise en place
While the potatoes roast, trim and discard the stem ends of the green beans. Quarter the radishes. Mince the garlic. Thinly slice the chives.
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Make the vegetable sauté
In a large pan, heat a drizzle of oil on medium-high. Add the green beans, radishes and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Add the peas and ½ the chives. Cook, stirring frequently, 2 to 3 minutes, until warmed through; season with ½ the remaining spice blend and S&P. Transfer to a bowl and set aside in a warm spot. Wipe out 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 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 and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Let the pork rest at least 5 minutes before thinly slicing against the grain.
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Make the maple-mustard pan sauce
In the pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the mustard, maple syrup, demi-glace and ⅓ cup water (double for 4 portions); season with S&P. Cook, scraping the browned bits from the bottom of the pan, 1 to 2 minutes, until thickened.
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Plate your dish
Divide the roasted potatoes between your plates. Top with the sautéed vegetables and sliced pork. Spoon the maple-mustard pan sauce over the pork and garnish with the remaining chives. Bon appétit!

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