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Italian-Style Pan-Seared Pork Chops

with Roasted Potatoes & Endive-Parmesan Salad

Cooking time

30 minutes




820 /serving

This Italian-style pork dish brings good tidings of great joy… To start, lip-smackingly good chops are lightly dusted in flour to give them a golden hue after pan-searing. Next comes roasted potatoes crisped up to perfection, and a sumptuous garlic brown butter with a slightly sweet side thanks to white balsamic vinegar. A crisp, bitter endive and lettuce salad is mellowed by a sweet vinaigrette, salty Parmesan shavings and fresh parsley.

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 90g Baby lettuce
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Endive
  • 30ml White balsamic vinegar
  • 20g All-purpose flour
  • 25g Shaved Parmesan (contains rennet)
  • 7.5g Bell Pepper & Olive spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
45 g
Saturated Fat
16 g
530 mg
Total Carbs
61 g
4 g
48 g
12 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Cook the pork
While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Place the flour in a shallow bowl and lightly dredge the pork chops, shaking off any excess flour. Add the coated pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned, crispy 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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Mise en place
While the pork cooks, trim off and discard the root end of the endive and separate the leaves; halve the leaves crosswise. Mince the garlic. Finely chop the parsley leaves and stems.
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Make the garlic brown butter
In the reserved pan of fond, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic, ½ the white balsamic vinegar and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the butter foams and turns deep golden brown (be careful not to overcook, as the butter can burn easily). Add ⅓ of the parsley.
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Make the salad
In a large bowl, combine the remaining white balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P. Stir to combine thoroughly. Add the lettuce, endive, ½ the remaining parsley and ⅔ of the Parmesan. Toss well.
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Plate your dish
Divide the pork (slice beforehand if desired), potatoes and salad between you plates. Garnish with the remaining parsley and Parmesan. Serve the garlic brown butter on the side for drizzling. Bon appétit!

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