Southern-Style Pork Chops in Homemade Gravy
with Garlicky Greens & Roasted Carrots
Cooking time
15 minutes
Servings
2/4
Calories
520 /serving
Get aboard this gravy train! We’re headed south, deep south, with a final destination of Louisiana and its generous hospitality in mind. The tender thick-cut pork chops are slathered in a rich and buttery buttermilk, demi-glace and onion gravy—that’s right, buttery buttermilk! Bring in roasted carrots and garlic-sautéed Swiss chard for those key greens, and then soak up the atmosphere that only our signature BBQ on Bourbon Street spice blend can create.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 200g Quartered carrots
- 15ml Minced garlic
- 25g Diced onions
- 1 Bunch of Swiss chard
- 60ml Vegetable demi-glace
- 15ml Buttermilk
- 15g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Medium pan
Total Fat
30 g
Saturated Fat
9 g
Sodium
1540 mg
Total Carbs
22 g
Sugars
7 g
Protein
42 g
Fibres
4 g
Preparation
Roast the carrots
Preheat the oven to 450°F. 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 and roast in the oven, flipping halfway through, 16 to 20 minutes, until tender when pierced with a fork.
Cook the pork chops
While the carrots roast, in a medium 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, partially covered, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
Sauté the Swiss chard
While the pork chops cook, strip the Swiss chard leaves from their stems; roughly chop the stems and leaves. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ½ the onions; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add ½ tbsp butter (double for 4 portions) and the Swiss chard; season with the remaining spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until wilted.
Make the gravy
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining onions and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, buttermilk, ½ tbsp butter and 3 tbsp water (double the butter and water for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until slightly reduced.
Plate your dish
Divide the roasted carrots and garlicky Swiss chard between your plates. Top with the pork chops (slice beforehand if desired). Spoon the gravy over the pork chops. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
