Grana Padano-Crusted Pork Chops
over Fresh Pappardelle with Leeks & Leafy Greens
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Sometimes it’s what’s on the outside that counts. These succulent pork chops finish under the broiler, with a crust of Grana Padano and panko for just the right saltiness and crispiness. Between bites, sink your fork into thick ribbons of pappardelle folded into a bright, bold sauce that’s equal parts veggie green and tomato red.
We will send you:
- 2 Pork chops
- 120g Baby greens (baby spinach or kale)
- 75g Sliced leeks
- 2 Garlic cloves
- 30g Panko
- 225g Fresh pappardelle
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
24 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
90 g
Sugars
6 g
Protein
56 g
Fibre
8 g
Preparation
Start the pork
Preheat the oven to broil. Bring a medium pot of salted water to a boil. Pat the pork dry with paper towel; season with S&P. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the pork and cook, 4 min. per side, until lightly browned and partially cooked.
Boil the pasta & wilt the spinach
Meanwhile, place the spinach in a strainer. Add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the sauce
Mince the garlic. In the reserved pot, heat a drizzle of oil on medium-high. Add the leeks, ½ the garlic and ¾ of the spices. Sauté, 2 to 3 min., until softened. Add the tomato sauce, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer.
Make the crust & finish the pork
Meanwhile, in a small bowl, combine the panko, ½ the cheese, the remaining garlic and spices, and a drizzle of oil. Top the pork with the crust. Transfer to the oven and broil, 2 to 3 min., until the crust is golden brown and the pork* is cooked through.
Combine the pasta
Meanwhile, to the pot of sauce, and the pasta and spinach. Cook, stirring occasionally, 1 to 2 min., until combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Top with the pork (slice beforehand if desired). Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
