Caponata-Topped Nagano Pork Chops
Skillet Gemelli with Garlic Scapes
Cooking time
30 minutes
Servings
2/4
Calories
1070 /serving
Sicilian vibes meets Canadian summer in this robust supper. We’re topping bone-in pork chops with spice-roasted eggplant, and resting them over pasta in a bright and creamy sauce of cherry tomatoes, fresh basil and seasonal garlic scapes (for a mellow onion flavour).
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 14g Basil
- 280g Cherry tomatoes
- 60g Garlic scapes
- 1 Eggplant
- 30ml Vegetable demi-glace
- 225g Gemelli
- 25g Parmigiano Reggiano (contains rennet)
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
36 g
Saturated Fat
15 g
Sodium
670 mg
Total Carb
109 g
Sugars
11 g
Protein
81 g
Fibre
9 g
Preparation
Roast the eggplant & garlic scapes
- Preheat the oven to 450°F.
- Medium-dice the eggplant.
- Thinly slice the garlic scapes crosswise.
- On a lined sheet pan, toss the eggplant with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender and beginning to brown.
- In the last 5 min., add ½ the garlic scapes.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ 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.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Halve the tomatoes.
- Pick the basil leaves off the stems; tear the leaves.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high.
- Add the tomatoes, remaining garlic scapes and spices, and S&P.
- Sauté, scraping up any browned bits, 3 to 5 min., until the tomatoes are beginning to burst.
- Add the cream, demi-glace, ½ cup water (double for 4 portions) and S&P.
- Simmer, stirring often, 3 to 5 min., until thickened.
Combine the pasta & serve
- To the pan, add the pasta, cheese and ½ the basil.
- Cook, stirring often, 2 to 3., until the pasta is coated.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Top with the pork and eggplant.
- Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
