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Seared Pork Chops with Caramelized Onion Sauce

beside Blistered French Beans & Roasted Nantes Carrots

Cooking time

20 minutes




570 /serving

This sauce will brighten your whole week. Made by cooking down demi-glace and a splash of apple cider vinegar with garlic and caramelized onions in the pan you just cooked the pork in, still coated in flavourful fond, it’s a stunning taste experience you’ll want to slather over everything. We suggest you spoon it over the tender boneless pork chops, but if you feel moved to spill it over onto the roasted carrots and crisp-tender French beans too, who are we to judge?

We will send you:

  • 340g Thick-cut pork chops (High-protein serving)
  • 15ml Minced garlic
  • 200g Trimmed French beans
  • 300g Nantes carrots
  • 1 Bunch of chives
  • 15ml Apple cider vinegar
  • 100g Caramelized onions
  • 60ml Vegetable demi-glace
  • 8g Seared pork & vegetables spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard, Sulphites

You will need:

2 Large pans
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
9 g
990 mg
Total Carbs
33 g
13 g
43 g
8 g
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Roast the carrots
Preheat the oven to 450°F. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 15 to 18 minutes, until tender when pierced with a fork.
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Cook the pork
While the carrots roast, in a large 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, 4 to 6 minutes per side, partially covered, 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. Reserve the pan.
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Cook the French beans
While the pork cooks, in a second large pan, heat a drizzle of oil on medium-high. Add the French beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ½ the garlic and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, until fragrant. Add the caramelized onions, vinegar, demi-glace and 2 tbsp water (double for 4 portions); season with S&P. Cook, scraping up the fond from the bottom of the pan, 2 to 3 minutes, until thickened. Off the heat, stir in 1 tbsp butter (double for 4 portions), until combined.
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Plate your dish
Divide the roasted carrots, French beans and finished pork between your plates. Spoon the sauce over the pork. Garnish with the chives (thinly slice before adding). Bon appétit!

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