Carb-Wise: Italian-Spiced Pork Chops with Aged Cheddar Sauce
Garlicky Roasted Broccoli & Carrots
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Here’s a hearty platter fit for “la cena,” as supper is referred to in Italian. Before browning them, spice up those thick-cut pork chops with a big, breezy bouquet of dried herbs like fennel, oregano and rosemary from our All in Italy blend. Roasted carrots and garlicky broccoli florets also get a generous sprinkling. A decadent sauce of aged white cheddar and cream, made in the pan fond, is the cheese—make that formaggio—on top!
We will send you:
- 2 Pork chops
- 300g Nantes carrots
- 15ml Minced garlic
- 200g Broccoli florets
- 60ml Heavy cream
- 30g Grated aged cheddar
- 10g All in Italy spices (salt, basil, dried tomatoes, fennel, oregano, marjoram, paprika, onion, rosemary, sugar, celery seeds, black pepper, cayenne pepper, garlic)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
17 g
Sodium
690 mg
Total Carb
27 g
Sugars
9 g
Protein
43 g
Fibre
7 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until partially cooked.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Finish the vegetables
When the carrots are partially cooked, remove from the oven, flip and add the broccoli (halve if large), garlic, all but a pinch of the remaining spices and S&P; toss well. Roast, 8 to 10 min., until tender.
Make the sauce
Meanwhile, heat the reserved pan on medium-low. Add 1 tbsp butter (double for 4 portions), the cream, cheese, remaining spices and S&P. Cook, stirring frequently, scraping up any browned bits, 1 to 2 min., until melted and combined.
Plate your dish
Divide the pork (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
