Italian-Style Pan-Seared Pork Chops

with Roasted Potatoes & Endive-Parmesan Salad

820 cals

30 mins

Description

Italian stylings give these pork chops lip-smacking flair. You’ll lightly dust them in flour and a dried mix of herbs, bell pepper and olive, before browning them on the stove top. Use the remaining pan fond to start a sultry, tangy-sweet brown butter and garlic sauce. Meantime, roasted potatoes crisp up to perfection, ready to be complemented by a bitter-crisp endive salad mellowed by a white balsamic vinaigrette, salty Parmesan shavings and fresh parsley.

Contains:

Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

300g Pork chops
450g Potatoes
90g Baby greens (lettuce mix, baby spinach, kale or arugula)
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 spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Nutrition

Total fat	45g
Saturated Fat	16g
Sodium	530mg
Total carbs	61g
Sugar	4g
Protein	48g
Fibres	12g

Recipe Instructions

Step 1: 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.

Step 2: Cook the pork chops

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.

Step 3: Mise en place

While the pork chops cook, 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.

Step 4: 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.

Step 5: 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 baby greens, endive, ½ the remaining parsley and ⅔ of the Parmesan. Toss well.

Step 6: Plate your dish

Divide the pork chops (slice beforehand if desired), roasted potatoes and salad between your plates. Garnish the dish with the remaining parsley and Parmesan. Serve the garlic brown butter on the side for drizzling. Bon appétit!