Quick Seared Pork Chops
over Creamy Sun-Dried Tomato & Roasted Pepper Gemelli
Cooking time
10 minutes
Servings
4
Calories
780 /serving
Chop chop, let’s do this! In 10 minutes of cooking time, no less! This hearty family dinner features thinly sliced pork chops, juicy from a quick sear in our bright Bell Pepper & Olive spice mix. Pasta draws in the kids like a magnet, and these twists of gemelli are irresistibly coated in a red-on-red sauce that mixes sun-dried tomatoes, roasted peppers and cream. An insalata of baby greens is calling for that Italian-style vinaigrette.
We will send you:
- 4 Pork chops
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60g Sliced sun-dried tomatoes
- 60ml Cold-pressed Italian vinaigrette
- 2 Roasted peppers
- 340g Gemelli
- 120ml Heavy cream
- 8g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pot
Strainer
Oil
Large pan
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
33 g
Saturated Fat
14 g
Sodium
1170 mg
Total Carb
76 g
Sugars
5 g
Protein
49 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the pork
Meanwhile, 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 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.
Mise en place
Meanwhile, thinly slice the roasted peppers.
Make the sauce & combine the pasta
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and ½ the roasted peppers, 30 sec. to 1 min., until fragrant. Add the cream, reserved cooking water, the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until thickened. Add the pasta and 2 tbsp butter. Cook, stirring frequently, 1 to 2 min., until the pasta is coated.
Make the salad & serve
In a large bowl, combine the baby greens, vinaigrette and remaining roasted peppers. Divide the pasta between your plates. Top with the pork. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
