Family friendly
Creamy Tomato Pork Chop Skillet
with Herby Roasted Carrots & Orzo
780 cals
25 mins
Description
This rich pork skillet dish is all the more welcome when there’s itty bitty orzo pasta involved. Pop carrots into the oven, seasoned with Grana Padano, butter and fresh thyme. The kids will want to heap on spoonfuls of creamy sun-dried tomato sauce.
Contains:
Eggs • Milk • Sulphites • Wheat
Ingredients
for 4 servings
4 Pork chops
2 Garlic cloves
4g Thyme
400g Nantes carrots
280g Orzo
40g Sliced sun-dried tomatoes
120ml Heavy cream
25g Grana Padano (contains rennet)
20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Nutrition
Total fat | 34g |
Saturated Fat | 18g |
Sodium | 1070mg |
Total carbs | 72g |
Sugar | 8g |
Protein | 47g |
Fibres | 6g |
Recipe Instructions
- Preheat the oven to 450°F.
- Bring a large pot of salted water to a boil.
- Halve the carrots lengthwise (quarter if large).
- Roughly chop the tomatoes.
- Mince the garlic.
- Pick the thyme leaves off the stems; roughly chop the leaves.
- On a lined sheet pan, toss the carrots with a drizzle of olive oil, ¼ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
- Add 1 tbsp butter, ½ the cheese, ½ the thyme and ⅓ of the garlic; toss well.
- Roast, 3 to 4 min., until fragrant.
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and add 2 tbsp butter, ⅓ of the remaining spices and S&P; stir well.
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of olive oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
- In the same pan, heat 1 tbsp butter on medium.
- Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the cream, tomatoes, remaining cheese, ¼ cup water and S&P.
- Cook, stirring occasionally, 3 to 4 min., until slightly reduced.
- Return the pork and cook, spooning the sauce over, 1 to 2 min., until coated.
- Top with the remaining thyme.
- Divide the orzo between your plates.
- Top with the carrots and pork.
- Spoon the sauce over the pork. Bon appétit!