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20 minutes

Seared Pork Chops & Rosemary-Fig Agrodolce

‘Riced’ Butternut Squash & Orange-Spiced Broccolini

Cooking time

20 minutes




520 /serving

Some say sweet and sour, Italians say agrodolce—and they do have a way of making every food sound so much more romantic. You’ll achieve those dual flavours by innovatively using dried figs, fresh rosemary and a splash of sherry vinegar to make a luscious sauce for these thick and juicy pork chops. Roasted broccolini, dusted in orange-infused spices, and a bed of butternut squash ‘rice’ complete a glamorous meal. Viva l’amore!

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 300g Butternut squash ‘rice’ (chopped butternut squash)
  • 1 Bunch of broccolini
  • 1 Bunch of rosemary
  • 15ml Sherry vinegar
  • 30g Vegetable demi-glace
  • 20g Dried figs
  • 14g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pan (non-stick if possible)
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
8 g
650 mg
Total Carbs
40 g
17 g
46 g
8 g
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Roast the broccolini
Preheat the oven to 450°F. Cut off and discard the stem ends of the broccolini. On a lined sheet pan, toss the broccolini with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 16 minutes, until tender when pierced with a fork.
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Start the pork chops
While the broccolini roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops to the pan and cook, partially covered, 3 to 4 minutes per side, until partially cooked. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the butternut squash rice
While the pork chops cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the butternut squash rice and cook, stirring frequently, 4 to 6 minutes, until softened; season with the remaining spice blend and S&P to taste.
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Finish the pork chops & make the sauce
Small-dice the figs. In the reserved pan of fond, melt 1 tbsp butter (double for 4 portions) on medium-high. Add the figs and rosemary sprigs. Cook, stirring frequently, 2 to 3 minutes, until the figs have softened. Add the partially cooked pork chops*, demi-glace, sherry vinegar and 3 tbsp water (double for 4 portions); season with S&P. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, partially covered, 4 to 6 minutes (8 to 9 minutes for 4 portions), until the pork chops are cooked through and the sauce has thickened.
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Plate your dish
Divide the butternut squash rice and roasted broccolini between your plates. Top the rice with the pork chops (slice beforehand if desired). Spoon the pan sauce over the pork chops (remove the rosemary sprigs before serving). Bon appétit!

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