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Low carb, ready in 15 min!
Ready in 25 minutes

Italian-Spiced Pork Chops

with Marinated Cucumbers & Cheesy Carrot ‘Fries’

Cooking time

25 minutes

Servings

2/4

Calories

630 /serving

Who doesn’t love the crunch of a quick-marinated cucumber? This light and luminous green side salad is the ideal contrast for the comforting taste of Italian-style pork chops. Pan-seared to tender and flavoured with the aromas of fennel, rosemary and chili pepper, they transport you to Genoa when you close your eyes. Lengths of carrots roasted in the oven and sprinkled with Grana Padano cheese make for a mouthwatering side.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 400g Carrots
  • 1 Bunch of parsley
  • 2 Cucumbers
  • 1 Lemon
  • 25g Grana Padano (contains rennet)
  • 10g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)

Contains: Eggs, Milk

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
9 g
Sodium
460 mg
Total Carb
25 g
Sugars
11 g
Protein
44 g
Fibre
6 g
Preparation
a picture
Make the cheesy carrot ‘fries’
​​Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender. Remove from the oven and sprinkle with ½ the cheese.
a picture
Marinate the cucumbers
Meanwhile, thinly slice the cucumbers. Juice the lemon. In a medium bowl, combine 1 ½ tbsp lemon juice, 1 ½ tbsp olive oil (double both for 4 portions) and a generous pinch of salt. Add the cucumbers; toss well. Set aside to marinate.
a picture
Cook the pork
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
a picture
Finish & serve
Roughly chop the parsley leaves and stems. In a small bowl, make the parsley-cheese mixture by combining the parsley, remaining cheese, a drizzle of olive oil and S&P. Divide the cheesy carrot ‘fries’ and pork between your plates. Garnish the pork with the parsley-cheese mixture. Serve the cucumbers on the side. Bon appétit!

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