Juicy Pork Chops with Garlic Cream Sauce
Maple-Roasted Carrots & Mashed Potatoes
Cooking time
30 minutes
Servings
4
Calories
610 /serving
Everybody agrees: a drizzle of maple syrup makes it that much easier to eat your veggies. So these roasted carrots will be quick to disappear! A hint of garlic and butter makes mashed potatoes go down easily, too. Browned and juicy pork chops don’t need much to get the kids interested. But they’re all the more appealing spooned with sautéed garlic and heavy cream that come together in the same pan.
We will send you:
- 4 Pork chops
- 900g Baby potatoes
- 600g Nantes carrots
- 2 Garlic cloves
- 30ml Maple syrup
- 90ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
12 g
Sodium
670 mg
Total Carb
61 g
Sugars
17 g
Protein
41 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. 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, flipping halfway, 18 to 22 min., until tender. In the final 5 min., drizzle with the maple syrup.
Make the mash
Meanwhile, quarter the potatoes. Mince the garlic. Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water, drain and return to the pot. Add ⅓ of the garlic, ½ the reserved cooking water and 2 tbsp butter. Stir, breaking up the potatoes slightly, until combined; season well with S&P. If the mash is dry, gradually add the remaining cooking water until you achieve your desired consistency.
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 oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream and 3 tbsp water. Cook, scraping up any browned bits, 3 to 4 min., until reduced; season with S&P.
Plate your dish
Divide the mash, carrots and pork between your plates. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
