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Pork chops piccata - Extra large standard

Pork Chops Piccata

with Sautéed String Beans & Butternut Squash Mash

550 cals

20 mins

Description

For this twist on one of our all-time favourite Italian dishes, we’re sharing the wonderfully lemony spirit of piccata with pork chops. Cook your thick-cut chops in a delectably simple sauce of tangy lemon and demi-glace dotted with briny capers, creating vibrant flavours with the leanest of tools. Serve them over a spiced (and buttery!) butternut squash mash with sautéed string beans and red onions for a plate that’s rich in tone and taste.

Contains:

Milk, Mustard

Ingredients

for 2 servings

(Double for 4 portions)

  • 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

  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

28g

Saturated Fat

11g

Sodium

1100mg

Total carbs

34g

Sugar

14g

Protein

44g

Fibres

7g

Recipe Instructions

Pork Chops Piccata - Step #1 Sauté the string beans
Step 1: Sauté the string beans
Remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans and ½ the onions, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
Pork Chops Piccata - Step #2 Cook the pork
Step 2: Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 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 rest for 5 min. before slicing against the grain.
Pork Chops Piccata - Step #3 Make the sauce
Step 3: Make the sauce
Cut the lemon into 6 wedges. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining onions and garlic, 30 sec. to 1 min., until fragrant. Add the demi-glace, capers, juice of 2 lemon wedges and ½ cup water (double the lemon juice and water for 4 portions). Simmer, stirring occasionally, 3 to 4 min., until slightly reduced; season with S&P.
Pork Chops Piccata - Step #4 Plate your dish
Step 4: Plate your dish
Divide the mash between your plates. Top with the string beans and pork. Spoon the sauce over the pork. Garnish with the parsley (roughly chop the leaves and stems before adding). Serve the remaining lemon wedges on the side. Bon appétit!