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Pork Chops with Onion Gravy

& Parmesan Broccoli

Cooking time

40 minutes




654 /serving

For this family feast, we have decided to showcase the vidalia onion; the yellow onions, bigger and sweeter counterpart. Caramelized and finished with cream we have concocted the most luscious sauce to serve with our golden seared pork chops. Pearl barley and roasted broccoli sprinkled with Parmesan accompany our main protein and round out this flavourful meal. Now here’s a winning combo the whole family can get excited about!

We will send you:

  • 600g Pork chops
  • 2 Garlic cloves
  • 1 Broccoli
  • 300g Pearl barley
  • 12g Chicken demi-glace
  • 1 Vidalia onion
  • 30g Parmigiano Reggiano
  • 30ml Heavy cream

  • You will need:

    Medium pot
    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    23 g
    Saturated Fat
    7 g
    288 mg
    Total Carbs
    69 g
    4 g
    45 g
    14 g
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    Cook the barley
    Bring a medium pot of salted water to a boil. Once boiling, add the barley to the pot and cook, 24 to 28 minutes, or until tender. Thoroughly drain the barley and return to the pot. Toss with a drizzle of olive oil to prevent from sticking. Set aside in a warm spot.
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    Mise en place
    While the barley cooks, preheat the oven to 450°F. Separate the broccoli head from the stems. Cut the broccoli head into large florets; peel the stem, cut in half lengthwise and slice into ½-inch-thick half-moons. Peel, halve and thinly slice the onion. Mince the garlic and combine with the onions.
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    Roast the broccoli
    On a lined sheet pan, toss the broccoli with a drizzle of olive oil and season with S&P. Arrange the broccoli in a single, even layer. Roast in the oven, 15 to 18 minutes, or until browned and tender when pierced with a fork. Sprinkle with the Parmesan and set aside in a warm spot.
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    Cook the pork
    While the broccoli roasts, in a large pan, heat a drizzle of olive oil on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the seasoned pork chops to the pan and cook, 3 to 5 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
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    Make the onion gravy
    In the reserved pan, heat a drizzle of olive oil on medium. Add the onions and garlic. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Add the demi-glace and 1 cup water. Cook, scraping up the fond from the bottom of the pan, 4 to 5 minutes, until the volume has reduced slightly. Add the cream and cook for 1 minute longer; season with S&P to taste.
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    Plate your dish
    Divide the cooked barley and cooked pork chops between your plates. Spoon the onion gravy over the pork chops. Serve the Parmesan broccoli on the side. Bon appétit!

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