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Easy prep

Seared Pork Chops

with Parmigiano Reggiano Mash & String Pea Salad

Cooking time

20 minutes




750 /serving

A key to the art of good cooking is doing the classics right, and this combination of tender pork chops and mash is done to perfection. You’ll serve the succulent meat over potatoes that aren’t just fluffy and silky—they’re boosted with butter and a generous sprinkling of Parmigiano Reggiano before mashing. On the side, add body and texture to your green salad with a handful of sautéed string peas—they’re a sweet and crisp addition that’s simply perfect drizzled with the fresh-mint vinaigrette.

We will send you:

  • 600g Pork chops
  • 900g Potatoes
  • 200g Sugar snap peas (or snow peas)
  • 180g Baby lettuce
  • 1 Bunch of mint
  • 100g Diced celery
  • 30ml White wine vinegar
  • 50g Parmigiano Reggiano
  • 18g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
2 tbsp Butter
Salt & pepper
Total Fat
43 g
Saturated Fat
12 g
810 mg
Total Carbs
47 g
7 g
45 g
7 g
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes to the boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup cooking water, drain the potatoes; return to the pot. Off the heat, add 2 tbsp butter and the Parmigiano Reggiano. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
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Sauté the string peas
While the potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Add the string peas and cook, stirring frequently, 1 to 2 minutes, until crisp-tender; season with S&P. Transfer to a plate to cool 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 ¾ of the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board and set aside in a warm spot.
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Mise en place
Pick the mint leaves off the stems; roughly chop the leaves. In a small bowl, make the vinaigrette by combining the white wine vinegar, ⅔ of the mint with 6 tbsp oil; season with the remaining spice blend and S&P to taste.
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Finish & serve
In a large bowl, combine the lettuce, celery and cooled string peas. Drizzle as much vinaigrette as you’d like on the salad and toss well. Divide the mash between your plates. Top with the pork chops (slice beforehand if desired) and garnish with as much of the remaining mint as you’d like. Serve the salad on the side. Bon appétit!

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