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Dairy Free
Gluten Free

Seared Pork Chops with Charred Tomato Gravy & Crispy Bacon

with Fingerling Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

590 /serving

We do juicy pork chops justice for dinner tonight; they’re seasoned and seared til 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
  • 8g 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
    730 mg
    Total Carbs
    60 g
    Sugars
    11 g
    Protein
    43 g
    Fibres
    8 g
    Preparation
    a picture
    Roast the potatoes & cook the bacon
    Preheat the oven to 450°F. Arrange the bacon slices* on lined sheet pan. Halve the potatoes lengthwise; toss with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer around the bacon and roast in the oven, 20 to 25 minutes, until the bacon is crispy and the potatoes are tender when pierced with a fork. Remove from the oven, transfer the bacon to a paper towel-lined plate and set aside in a warm spot.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    Make the tomato gravy
    In the pan of fond, 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.
    a picture
    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.