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20 minutes

Pork Chops & Fresh Linguine in Cherry Tomato Butter

Baby Greens Side Salad

Cooking time

20 minutes




970 /serving

With pork and pasta, you’ve got two crowd-pleasers on one plate. The chops get seasoned Italian-style and pan-seared to tender. To sauce the fresh linguine, you’ll cook your cherry tomatoes in olive oil—with a little garlic to get the party going—and finish off with a decent pat of butter for a silky effect that lingers on the tongue. With a fluffy side salad of baby greens, you’ve got a hit on your hands in 20 minutes.

We will send you:

  • 300g Pork chops
  • 280g Cherry tomatoes
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Garlic cloves
  • 15ml Sherry vinegar
  • 225g Fresh linguine
  • 25g Shaved Parmesan (contains rennet)
  • 9.5g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Medium pot
2 Large pans
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
53 g
Saturated Fat
20 g
1040 mg
Total Carb
69 g
6 g
55 g
7 g
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Mise en place
Bring a medium pot of salted water to a boil. Halve the tomatoes. Mince the garlic.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ½ the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through.
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Start the sauce
While the pork cooks, in a second large pan, heat a drizzle of olive oil on medium. Cook ¾ of the tomatoes with the remaining spices, 4 to 6 min., stirring once halfway through, until softened. Add the garlic and a drizzle of olive oil; cook, stirring occasionally, 1 to 2 min., until fragrant.
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Boil the pasta
While the sauce cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the salad
While the pasta boils, in a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the baby greens and remaining tomatoes; toss well.
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Finish the sauce & serve
To the pan of sauce, add 3 tbsp butter (double for 4 portions) and ½ the reserved cooking water; cook, stirring occasionally, 1 to 2 min., until the butter has melted. Add the pasta; cook, stirring constantly, 1 to 2 min., until coated. Season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta and pork (slice beforehand if desired) between your plates. Top with the cheese. Serve the salad on the side. Bon appétit!

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