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Easy prep

Summer Pork Chops with Paprika-Garlic Butter

over Orzo & Pangritata

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

Pangritata, or ‘the poor man’s Parmesan’, is a mixture of seasoned breadcrumbs used to add texture and pizzazz to Italian-inspired dishes. Tonight we send you panko, which you’ll jazz up with sautéed garlic and our paprika and oregano spice blend. Use the pangritata to coat your pork chops for a beautifully golden, crispy crust. Serve it over al dente orzo with zucchini and a side salad with maple-Dijon vinaigrette (a perennial favourite of ours).

We will send you:

  • 300g Pork chops
  • 100g Zucchini half-moons
  • 1 Bunch of thyme
  • 60g Baby lettuce
  • 50g Spiralized carrots
  • 142g Orzo
  • 30ml Maple-Dijon vinaigrette
  • 19g Panko
  • 15ml Minced roasted garlic
  • 3g Summer pork chop spice blend (smoked paprika, oregano, black pepper, kosher salt)

Contains: Gluten, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Strainer
Total Fat
38 g
Saturated Fat
12 g
Sodium
450 mg
Total Carbs
69 g
Sugars
6 g
Protein
46 g
Fibres
5 g
Preparation
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo. Toss with a drizzle of oil to prevent sticking and set aside.
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Mise en place
While the orzo cooks, pick the thyme leaves from the stems. In a small bowl combine 2 tbsp of butter (double for 4 portions), ½ the thyme, ½ the roasted garlic and ⅔ of the spice blend.
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Make the pangritata
While the orzo continues to cook, in a large pan, heat a drizzle of oil on medium-high. Add the panko and remaining garlic. Toast for 2 to 3 minutes until golden brown. Transfer to a small bowl. Add as much of the remaining thyme as you’d like; stir to combine and season with S&P to taste.
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Cook the pork & zucchini
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel and season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes on the first side until nicely browned. Flip the pork chops and add the paprika butter and zucchini. Cook, while basting the pork with the melted butter, 3 to 5 minutes, until cooked through. Transfer the pork and zucchini to a plate and set aside in a warm spot.
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Finish & serve
To the pot of orzo, add the zucchini and season with S&P to taste. Divide the orzo between your plates and top with the pork and any pan sauce. Top the pork with as much of the pangritata as you’d like. In a large bowl, combine the carrots and lettuce; drizzle with as much of the vinaigrette as you’d like and serve on the side. Bon appétit!

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