Seared Pork Chops & Roasted Sweet Potatoes
Tangy Kale-Pear Salad with Warm Shallot Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Pairing dark leaves of lacinato kale and shards of delicately sweet pear make for an innovative salad. But what you do next is pure genius: combine apple cider vinegar and tarragon with butter-sautéed shallot for a warm vinaigrette you’re not likely to forget. The clever moves continue with boneless pork chops seared to tender and broad wedges of roasted sweet potatoes pulled from the oven in our Zesty Mustard spice mix at the golden moment.
We will send you:
- 2 Pork chops
- 450g Sweet potatoes
- 1 Bunch of tarragon
- 1 Shallot (or onion)
- 1 Pear
- 1 Bunch of lacinato kale
- 30ml Apple cider vinegar
- 7g Honey
- 8g Zesty Mustard spices (dried vegetables, salt, spices, mustard, sugar, chili flakes, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
14 g
Sodium
660 mg
Total Carb
90 g
Sugars
29 g
Protein
49 g
Fibre
17 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. Core and thinly slice the pear. Halve, peel and mince the shallot. Pick the tarragon leaves off the stems; roughly chop the leaves.
Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with 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.
Make the vinaigrette
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the shallot, 1 to 2 min., until fragrant. Transfer to a bowl and add the vinegar, honey, tarragon (start with ½ for a milder flavour), 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P; stir well.
Make the salad
In a large bowl, combine the kale, a drizzle of olive oil and S&P. Massage the kale, 1 to 2 min., until softened. Add the pear and ½ the vinaigrette; toss well.
Plate your dish
Divide the sweet potatoes, pork (slice beforehand if desired) and salad between your plates. Drizzle the pork with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
