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Dairy Free

Skillet Pork Chops Provençal

with Cherry Tomatoes, Spinach Salad & Garlic Toast

Cooking time

25 minutes

Servings

2/4

Calories

640 /serving

It is a truth universally acknowledged that everybody loves garlic bread. Tonight, you’ll be enjoying it alongside pork chops Provençal, AKA pork chops bathed in a light, bright tomato sauce with spinach, olives, blistered cherry tomatoes and garlic. This classic French dish is fragrant, perfectly salty, and makes use of seasonal produce (hello summer tomatoes)! Garnish with parsley and use those garlic toasts to sop up every last morsel of sauce.

We will send you:

  • 300g Pork chops
  • 90g Baby spinach
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Onion (or shallot)
  • 280g Cherry tomatoes
  • 15ml Tomato paste
  • 12g Chicken demi-glace
  • 30g Kalamata olives
  • 1 Ciabatta roll
  • 9g Provençal pork spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Gluten, Mustard, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
5 g
Sodium
1560 mg
Total Carbs
58 g
Sugars
9 g
Protein
45 g
Fibres
5 g
Preparation
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Start 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, 2 to 3 minutes per side, until lightly browned and partially cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
a picture
Mise en place
While the pork cooks, preheat the oven to 450°F. Halve the ciabatta lengthwise. Halve the cherry tomatoes. Peel, halve and thinly slice the onion. Mince the garlic. Roughly chop the parsley leaves and stems. Roughly chop the olives.
a picture
Make the Provençal
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions, cherry tomatoes, tomato paste and ½ the garlic. Cook, scraping the browned bits from the bottom of the pan, 2 to 4 minutes, until the tomatoes begin to soften; season with ½ the remaining spice blend and S&P. Add the olives, demi-glace and 1 cup of water (double for 4 portions). Nestle the partially cooked pork chops* in the sauce. Cook, stirring frequently, 3 to 5 minutes, until the sauce has thickened and the pork is cooked through.
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Make the garlic toast
While the skillet Provençal cooks, in a small bowl, combine the remaining garlic and 1 tbsp of olive oil (double for 4 portions). On a lined sheet pan, place the ciabatta cut sides up. Brush the cut sides with the garlic oil; season with the remaining spice blend and S&P. Toast in the oven, 4 to 6 minutes, until golden brown. Remove from the oven; once cool enough to handle, transfer to a cutting board and halve crosswise on an angle.
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Finish & serve
To the pan of pork Provençal, add the spinach and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until wilted. Divide the finished pork and sauce between your plates. Garnish with the remaining parsley and serve with the garlic toast on the side. Bon appétit!

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