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Easy prep

Paprika-Garlic Butter Pork Chops

with Orzo & Pangritata

Cooking time

20 minutes




800 /serving

Pangritata is a mixture of seasoned breadcrumbs used to add texture and pizzazz to Italian-inspired dishes. For this recipe we send you panko, which you’ll jazz up with sautéed garlic and our paprika and oregano spice blend. Use the pangritata to coat your pork chops for a beautifully golden, crispy crust. Serve the pork over al dente orzo with zucchini and a side salad with maple-Dijon vinaigrette (a perennial favourite of ours).

We will send you:

  • 300g Pork chops
  • 200g Zucchini half-moons
  • 1 Bunch of thyme
  • 90g Baby lettuce
  • 50g Spiralized carrots
  • 142g Orzo
  • 30ml Maple-Dijon vinaigrette
  • 19g Panko
  • 15g Minced roasted garlic
  • 6g Peppery Smoked Paprika spice blend (smoked paprika, oregano, black pepper, kosher salt)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
12 g
570 mg
Total Carbs
71 g
7 g
47 g
6 g
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water, return to the pot and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Make the paprika-garlic butter
While the orzo cooks, pick the thyme leaves from the stems; discard the stems. In a small bowl, combine 2 tbsp butter (double for 4 portions), ½ the thyme, ½ the roasted garlic and ½ the spice blend.
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Make the pangritata
While the orzo continues to cook, in a large pan, heat a drizzle of oil on medium-high. Add the panko and remaining garlic. Toast, 2 to 3 minutes, until golden brown. Transfer to a small bowl and reserve the pan. Add as much of the remaining thyme as you’d like; stir to combine and season with S&P to taste.
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Cook the pork & zucchini
In the reserved pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes on the first side, until nicely browned. Flip the pork chops; add the paprika-garlic butter and zucchini. Cook, basting the pork with the melted butter, 3 to 5 minutes, until cooked through. Transfer the pork to a cutting board, leaving the zucchini in the pan, and let rest for 5 minutes before slicing against the grain.
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Finish & serve
In a large bowl, make the salad by combining the carrots and lettuce; drizzle with as much of the vinaigrette as you’d like. To the pot of orzo, add the cooked zucchini and season with S&P to taste. Divide the orzo between your plates. Top with the sliced pork and any remaining pan sauce. Top the pork with as much of the pangritata as you’d like. Serve the salad on the side. Bon appétit!

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