Nick’s Pick | Creamy Pork Chops with Ajvar & Grana Padano
Thyme-Roasted Carrots & Spiced Orzo
Cooking time
30 minutes
Servings
4
Calories
710 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. The soothing pleasures of this buttery skillet pork dish are all the more welcome when there’s itty bitty orzo involved. First, pop carrots into the oven, seasoned with the perfect mix of Grana Padano cheese, garlic and fresh thyme. The kids will want to heap spoonfuls of creamy red sauce—effortlessly made with ajvar (or roasted red pepper spread)—over these pan-seared chops. And you know they’ll save some room for that savoury, spiced pasta.
We will send you:
- 4 Pork chops
- 1 Bunch of thyme
- 600g Carrots (orange or multicoloured)
- 2 Garlic cloves
- 60ml Roasted red pepper spread
- 250g Orzo
- 90ml 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
30 g
Saturated Fat
16 g
Sodium
780 mg
Total Carb
67 g
Sugars
11 g
Protein
46 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). Mince the garlic. Pick the thyme leaves off the stems.
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 cutting board, 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 from the bottom of the pan, 30 sec. to 1 min., until fragrant. Add the cream, roasted red pepper spread, 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 (slice beforehand if desired). Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
