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20 minutes

Pork Chops Piccata

with Sautéed String Beans & Butternut Squash Mash

Cooking time

20 minutes




550 /serving

For this twist on one of our favourite Italian dishes, you’ll cook thick-cut pork chops in a delectably simple sauce of tangy lemon and demi-glace dotted with briny capers to impart a wealth of vibrant flavour with the leanest of tools. You’ll serve the chops over a spiced butternut squash mash with sautéed string beans and red onions for a plate that’s rich in colour and flavour.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 300g Diced butternut squash
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 50g Sliced red onions
  • 1 Lemon
  • 225g String beans
  • 30g Vegetable demi-glace
  • 20g Capers
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard

You will need:

Medium pot
2 or 4 tbsp Butter
Salt & pepper
Large pan
Total Fat
28 g
Saturated Fat
11 g
910 mg
Total Carbs
33 g
14 g
44 g
7 g
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Make the butternut squash mash
Fill a medium pot with salted water. Add the squash and bring to a boil. Cook, 14 to 16 minutes, or until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the squash and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions) and ⅓ of the garlic. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with a large pinch of the spice blend and S&P to taste. Set aside in a warm spot.
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Sauté the string beans
While the butternut squash boils, trim off the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Add the string beans and ½ the onions. Sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the pork chops
In the same 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, partially covered, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer the pork chops to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork chops rest for 5 minutes before slicing them against the grain.
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Make the pan sauce
Cut the lemon into 6 wedges. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining onions and garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, capers, juice from 2 lemon wedges and ½ cup water (double the lemon juice and water for 4 portions). Simmer, stirring occasionally, 3 to 4 minutes, until the sauce has reduced slightly; season with S&P to taste.
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Plate your dish
Divide the butternut squash mash between your plates. Top with the string beans and pork chops. Spoon the pan sauce over the pork chops. Garnish with the parsley (roughly chop the leaves and stems before adding). Serve the remaining lemon wedges and any remaining pan sauce on the side. Bon appétit!

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