German-Style Pork Chops
with Shallot-Mustard Sauce & Roasted Veg
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
Lecker is the German word for delicious, and this sauce will have you saying it just right. The combo of shallot, whole-grain mustard and demi-glace adorns the chops, while garlicky roasted kale and chunks of red beets hold up their side with colour (and without carbs).
We will send you:
- 2 Pork chops
- 225g Red beets
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Bunch of kale
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
30 g
Saturated Fat
11 g
Sodium
910 mg
Total Carb
33 g
Sugars
14 g
Protein
44 g
Fibre
7 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 12 to 14 min., until partially cooked.
Mise en place
- Meanwhile, halve, peel and thinly slice the shallot.
- Roughly chop the garlic.
- Remove the kale leaves from the stems; tear the leaves. In a medium bowl, toss with a generous drizzle of oil, ½ the spices, the garlic and S&P.
Finish the vegetables
- When the beets are partially cooked, stir and add the kale.
- Roast, 7 to 10 min., until the kale is crispy and the beets are tender.
Cook the pork
- Pat the pork dry; rub with the remaining spices, a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of 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
- In the same pan, heat a drizzle of oil on medium.
- Add the shallot and cook, partially covered, scraping up any browned bits, 2 to 3 min., until softened and browned.
- Add the mustard, demi-glace and ⅓ cup water (double for 4 portions).
- Simmer, stirring often, 1 to 2 min., until the sauce slightly thickens.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the vegetables between your plates.
- Top with the pork (slice beforehand if desired).
- Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
