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Gluten Free

Porchetta-Spiced Pork Chops

with Marinated Cucumbers & Cheesy Carrot Fries

Cooking time

20 minutes




480 /serving

You’ll be going back for seconds the instant you clear your plate thanks to the classic flavours of Italian porchetta, or pork roast, featured here. They make their way onto this week’s Clean 15 menu thanks to a mixture of spices featuring fennel and rosemary. We use them as a dry rub for pork chops, which we then pan sear until deliciously browned. Roast strips of multicoloured Nantes carrots and sprinkle them with Parmesan to make mouthwateringly cheesy carrot fries. Add a dollop of a parsley-Parmesan salsa verde and serve with thin slices of marinated cucumber for a dazzlingly fresh finish to this dish!

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 350g Quartered multicoloured Nantes carrots
  • 1 Bunch of parsley
  • 3 Cucumbers
  • 1 Lemon
  • 25g Parmigiano Reggiano
  • 10g Porchetta spice blend (salt, garlic, black pepper, fennel seeds, rosemary, coriander seeds, chili, sunflower oil)

Contains: Milk

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
6 g
440 mg
Total Carbs
27 g
12 g
45 g
7 g
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Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until tender when pierced with a fork. Remove from the oven and toss with ½ the Parmesan.
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Marinate the cucumbers
While the carrots roast, thinly slice the cucumbers. Juice the lemon. In a bowl, combine the cucumbers, lemon juice and a generous pinch of salt; toss to combine. Set aside to marinate while you prepare the next steps.
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Cook the pork chops
While the cucumbers marinate, in a medium 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 per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot.
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Finish & serve
Roughly chop the parsley leaves and stems. In a bowl, combine the parsley, remaining Parmesan and a drizzle of olive oil; season with S&P to taste. Divide the carrots and pork chops between your plates. Garnish the pork chops with the parsley-Parmesan mixture; serve the marinated cucumbers on the side. Bon appétit!

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