Creamy Skillet Pork Chops with Sun-Dried Tomatoes
Grana Padano-Thyme Roasted Carrots & Orzo
Cooking time
25 minutes
Servings
4
Calories
750 /serving
The soothing pleasures of this buttery skillet pork dish are all the more welcome when there’s itty bitty orzo pasta involved. Pop carrots into the oven, seasoned with the perfect mix of Grana Padano cheese, butter and fresh thyme. The kids will want to heap spoonfuls of the creamy sun-dried tomato sauce over those pan-seared chops, and you know they’ll be sure to save some room for that well-seasoned orzo.
We will send you:
- 4 Pork chops
- 400g Carrots (orange or multicoloured)
- 2 Garlic cloves
- 1 Bunch of thyme
- 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)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Sheet pan
Olive oil
4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
18 g
Sodium
1070 mg
Total Carb
71 g
Sugars
10 g
Protein
48 g
Fibre
7 g
Preparation
Mise en place
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.
Roast the carrots
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. Remove from the oven and add 1 tbsp butter, ½ the cheese, ½ the thyme and ⅓ of the garlic; toss well. Roast, 3 to 4 min., until fragrant.
Boil the orzo
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. 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 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.
Make the sauce & coat the pork
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.
Plate your dish
Divide the orzo between your plates. Top with the carrots and pork. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
