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Italian-Spiced Pork Chops & Grana Padano Sauce

with Garlicky Roasted Broccolini & Carrots

Cooking time

25 minutes




590 /serving

Here’s a platter fit for springtime, or la primavera as they say in Italy. Spice up those thick-cut pork chops with a big, breezy bouquet of dried herbs like fennel, oregano and rosemary from our Italian-inspired seasoning mix. Roasted carrots and garlicky broccolini also get a generous sprinkling. A decadent sauce of Grana Padano and cheddar made in the pan fond is the cheese—make that formaggio—on top!

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 200g Carrots
  • 15ml Minced garlic
  • 1 Bunch of broccolini
  • 45ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 15g Grated cheddar
  • 5g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)

Contains: Eggs, Milk

You will need:

Medium pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
16 g
540 mg
Total Carbs
25 g
8 g
51 g
7 g
a picture
Start the vegetables
Preheat the oven to 450°F. Halve the carrots (or quarter if large). Cut off and discard the stem ends of the broccolini (halve if large). On a lined sheet pan, toss the carrots 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, 8 to 10 minutes, until partially cooked. Remove from the oven.
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Cook the pork chops
While the carrots roast, in a medium pan, heat a drizzle of 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, partially covered, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer the pork chops to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Finish the vegetables
To the sheet pan of carrots, add the broccolini and garlic; season with all but a pinch of the remaining spice blend and S&P. Toss to combine the vegetables and return to the oven to roast, 8 to 10 minutes, until tender when pierced with a fork.
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Make the cheese sauce
Heat the reserved pan of fond on medium-low; add 1 tbsp butter (double for 4 portions), the heavy cream, Grana Padano and cheddar; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until melted and combined.
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Plate your dish
Divide the pork chops (slice beforehand if desired) and roasted vegetables between your plates. Spoon the cheese sauce over the pork chops. Bon appétit!

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