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Pan-Seared Pork Chops

over Caesar Spaghettini with Bacon

Cooking time

30 minutes

Servings

4

Calories

850 /serving

If you thought Caesar salad was a hit with kids, just wait until you put this Caesar pasta down in front of them. All the usual suspects are present and accounted for: a creamy, garlicky sauce, crispy bacon and greens in the form of kale leaves. You’ll toss them all in with spaghettini and serve it as a base for seared pork chops to make a hearty main course. Garnish with Parmesan shavings and a squeeze of lemon, just like you would a regular Caesar.

We will send you:

  • 600g Pork chops
  • 4 Bacon slices
  • 1 Lemon
  • 3 Garlic cloves
  • 1 Bunch of kale
  • 20g Capers
  • 10g Dijon mustard
  • 340g Spaghettini
  • 150ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large pot
Large pan
Zester
Strainer
Oil
2 tbsp Butter
Salt & pepper
Total Fat
36 g
Saturated Fat
18 g
Sodium
990 mg
Total Carb
79 g
Sugars
6 g
Protein
55 g
Fibre
7 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Remove the kale leaves from the stems; thinly slice the leaves into ribbons. Zest and cut the lemon into 6 wedges. Roughly chop the capers. Mince the garlic.
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Cook the bacon & wilt the kale
Heat a large pan on medium. Cook the bacon* in a single layer, 2 to 3 min. per side, until crispy. Transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan. Once cool enough, roughly chop. In the same pan, heat the bacon drippings on medium-high. Sauté the kale, 4 to 6 min., until wilted. Add ⅓ of the garlic and sauté, stirring frequently, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water, drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Cook the pork
While the pasta boils, in the reserved pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let the pork rest for 5 min. before slicing against the grain.
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Make the sauce
Heat the reserved pan on medium. Sauté the remaining garlic, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream, capers and mustard; season with S&P. Cook, stirring frequently, 1 to 2 min., until the flavours have combined.
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Combine the pasta & serve
To the pan of sauce, add the pasta, reserved cooking water, 2 tbsp butter and the lemon zest; season with the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until combined. Stir in the kale, bacon and juice of 2 lemon wedges. Divide the pasta between your bowls. Top with the pork and cheese. Garnish with the remaining lemon wedges. Bon appétit!

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