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Seared Pork Chops with Garlic Sautéed String Beans

over Sour Cream & Scallion Potato Mash

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

All you meat and potato devotees out there, this one’s for you. Heartily seasoned pork is pan-fried in its own juices, while a side of string beans is sautéed with garlic until tender-crisp to the bite. The secret to an extra-rich side of mash? A dollop of sour cream! Here you’ll work that into the spuds with a garnish of fresh chives and then create a no-nonsense sauce using the fond left over from pan-searing the pork for a delectable drizzle. What more can we say: an honest to goodness classic dish.

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 225g String beans
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Bunch of chives
  • 15ml Apple cider vinegar
  • 30g Vegetable demi-glace
  • 43ml Sour cream
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
2 Large pans
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
35 g
Saturated Fat
14 g
Sodium
630 mg
Total Carbs
55 g
Sugars
8 g
Protein
43 g
Fibres
8 g
Preparation
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Start the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add the potatoes to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup cooking water (double for 4 portions), drain the potatoes and return to the pot. Off the heat, add the sour cream and 1 tbsp butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with 1 tsp salt (double for 4 portions) and pepper to taste. Set aside in a warm spot.
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Mise en place
While the potatoes boil, trim off and discard the stem ends of the string beans. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Thinly slice the chives.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the 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. Reserve the pan.
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Sauté the string beans
While the pork chops cook, in a second large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the white tops of the scallions and ½ the garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add 1 tbsp water (double for 4 portions); season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Make the pan sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, apple cider vinegar and ¼ cup water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, scraping any fond from the bottom of the pan, 2 to 3 minutes, until thickened. Add ½ the chives and 1 tbsp butter (double for 4 portions); stir to combine and season with S&P to taste.
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Finish the mash & serve
To the pot of mash, add as many green tops of the scallions as you’d like and stir to combine thoroughly. Divide the scallion mash between your plates. Top with the string beans and pork (slice beforehand if desired). Spoon the pan sauce over the pork. Garnish with the remaining chives and any remaining green tops of the scallions. Bon appétit!

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