Bone-In Nagano Pork Chops
with Roasted Tomato, Cipollini Onion & Olive Salad
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Let's pork out in style. Picking up notes of citrus and herbs, these boneless chops are laid on a smooth swoosh of potato and parsnip oomphed with roasted garlic. A lemony salad goes over top, cleverly composed of roasted cherry tomatoes and sweet cipollini onions, tossed with celery and olives.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 100g Cipollini onions (or pearl onions)
- 450g Potatoes
- 200g Parsnips
- 280g Cherry tomatoes
- 2 Celery stalks
- 1 Lemon
- 15g Minced roasted garlic
- 40g Olives
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red peppers, mustard, thyme, parsley, oregano, rosemary, cellulose, canola oil, citric acid, orange oil)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
13 g
Sodium
780 mg
Total Carb
77 g
Sugars
14 g
Protein
70 g
Fibre
12 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Peel and small-dice the parsnips.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add ½ the garlic and 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the tomatoes & onions
- Meanwhile, halve and peel the onions (quarter if large).
- On a lined sheet pan, toss the tomatoes and onions with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the celery crosswise.
- Pit and roughly chop the olives.
- Zest and quarter the lemon.
Make the tomato salad
- In a large bowl, combine the tomatoes, onions, celery, olives, lemon zest (start with ½), remaining garlic and spices, the juice of ½ the lemon wedges and S&P.
Plate your dish
- Divide the mash and pork between your plates.
- Top with the tomato salad.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
