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Juicy Pork Chops with Balsamic Pan Sauce

Cheddar-Roasted Veggies

Cooking time

20 minutes

Servings

2/4

Calories

390 /serving

Looking for the perfect carb-wise balance between tangy and cheesy? Balsamic vinegar gives this sauce some serious oomph. Roasty and toasty, yellow zucchini and broccoli florets get a topping of their own, in grated aged white cheddar that gently melts and caramelizes.

We will send you:

  • 2 Pork chops
  • 200g Broccoli florets
  • 1 Yellow zucchini
  • 15ml Balsamic vinegar
  • 30ml Vegetable demi-glace
  • 30g Grated aged cheddar
  • 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)

Contains: Milk • Mustard • Sulphites

You will need:

Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
18 g
Saturated Fat
9 g
Sodium
630 mg
Total Carb
16 g
Sugars
7 g
Protein
42 g
Fibre
4 g
Preparation
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Roast the vegetables

  • Preheat the oven to 450°F.

  • Halve the zucchini lengthwise; cut crosswise into 1-inch pieces on an angle.

  • On a lined sheet pan, toss the broccoli (halve if large) and zucchini with a drizzle of oil½ the spices and S&P.

  • Roast, stirring and adding the cheese halfway, 14 to 18 min., until tender.


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Cook the pork

  • Meanwhile, pat the pork dry; season with the remaining spices 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.

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Make the sauce & coat the pork

  • To the pan of pork, add the vinegardemi-glace and 1 tbsp butter (double for 4 portions).

  • Cook, spooning the sauce over the pork, 1 to 2 min., until coated.


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Plate your dish

  • Divide the vegetables and pork (slice beforehand if desired) 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.