Bone-In Nagano Pork Chops with Shimeji Mushroom-Mascarpone Sauce
Parsleyed Mash, Roasted Broccolini & Leeks
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
Sublimely creamy and divinely dreamy! These mouth-watering plates truly hit the mark. The pan sauce is made with delicately stemmed shimeji mushrooms and fresh woodsy herbs like thyme and rosemary. Rendered utterly lush with a dollop of mascarpone melted right in, it unfolds over seared Nagano pork chops, tender to the bone. The accompaniments are on par, thanks to a sprinkling of parsley on buttery mashed potatoes and an elegant combination of broccolini and leeks, roasted just to the point of softness.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 450g Potatoes
- 75g Sliced leeks
- 2 Garlic cloves
- 14g Herb medley (thyme, rosemary, parsley)
- 1 Bunch of broccolini
- 150g Shimeji mushrooms
- 12g Beef demi-glace
- 60ml Mascarpone
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Whisk
Sheet pan
Parchment paper
Total Fat
34 g
Saturated Fat
15 g
Sodium
1370 mg
Total Carb
64 g
Sugars
9 g
Protein
73 g
Fibre
10 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. 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 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). Remove the bottom of the mushrooms; separate the mushrooms. Pick the thyme and rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Mince the garlic.
Roast the broccolini & leeks
On a lined sheet pan, toss the broccolini and leeks with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender. Transfer to a plate and keep warm.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining 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 plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec., until fragrant. Add the mushrooms, thyme and rosemary. Sauté, 3 to 4 min., until nicely browned; season with S&P. Add the demi-glace, mascarpone and ⅓ cup water (double for 4 portions). Cook, whisking frequently, scraping up any browned bits, 2 to 3 min., until reduced.
Finish & serve
To the pot of mash, add the parsley; stir well. Divide the mash, broccolini and leeks between your plates. Top the mash with the pork and sauce. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
