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Dairy Free
Gluten Free

Seared Pork Chops with Charred Tomato Gravy

with Crispy Bacon & Fingerling Potatoes

Cooking time

30 minutes

Servings

2/4

Calories

590 /serving

We do juicy pork chops justice for dinner tonight; they’re seasoned and seared until beautifully browned. A sumptuously satisfying gravy tops both the chops and crisp-tender green beans. The thick sauce is made by sautéing cherry tomatoes with aromatics and demi-glace until deliciously fragrant. As if all that wasn’t enough, we serve up our meal with bits of crispy bacon for a final element with even more flavour and texture.

We will send you:

  • 300g Pork chops
  • 2 Bacon slices
  • 140g Cherry tomatoes
  • 225g Green beans
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 450g Fingerling potatoes
  • 15ml Balsamic vinegar
  • 12g Chicken demi-glace
  • 7g Saucy pork chop spice blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, thyme, parsley, rosemary, oregano, sunflower oil, orange oil)

Contains: Mustard, Sulphites

You will need:

Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
5 g
Sodium
700 mg
Total Carbs
60 g
Sugars
11 g
Protein
43 g
Fibres
8 g
Preparation
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Roast the potatoes & cook the bacon
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 12 to 14 minutes, until the potatoes are partially cooked. Flip the potatoes, add the bacon* in a single, even layer, next to the potatoes. Return to the oven and cook, 12 to 14 minutes, until the potatoes are tender when pierced with a fork and the bacon is cooked through and crisp. Remove from the oven, transfer the bacon to a paper towel-lined plate and set aside.
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Mise en place
While the potatoes and bacon cook, cut off and discard the stem ends of the green beans. Halve the cherry tomatoes. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems.
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Cook the green beans
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the shallots. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green beans and cook, 1 to 2 minutes, until beginning to soften. Add ½ the vinegar and 1 tbsp of water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a bowl and set aside. Wipe out the pan.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining 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 plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Make the tomato gravy
In the same pan, heat a drizzle of oil on medium. Add the remaining garlic and shallots. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatoes and cook, breaking with the back of your spoon, 2 to 4 minutes, until softened; season with S&P to taste. Add the demi-glace, remaining vinegar and ¼ cup of water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes, until thickened.
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Finish & serve
Roughly chop the bacon. Divide the potatoes, green beans and pork between your plates. Spoon the tomato gravy over the pork. Top the tomato gravy with ½ the bacon and top the green beans with the remaining bacon. Garnish with the parsley. Bon appétit!

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