Nick’s Pick | Piri Piri Seared Pork Chops
with Roasted Potatoes & Broccoli
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Say boa noite to a pleasing Portuguese palate. This dish brings together the prickliness of dried piri piri peppers, the earthy greenness of fresh oregano and the tanginess of apple cider vinegar. Our piri piri-inspired seasoning dusts boneless pork chops, as well as oven-roasted wedges of potatoes and elegant broccoli spears. The oregano finishes the veggies with a twist. And the vinegar makes its way into a sauce with mayo, garlic and tomato, for a punchy accompaniment.
We will send you:
- 2 Pork chops
- 450g Potatoes
- 1 Garlic clove
- 1 Head of broccoli
- 1 Bunch of oregano
- 90ml Mayonnaise
- 15ml Apple cider vinegar
- 15ml Tomato paste
- 9g Piri Piri Punch spices (paprika, piri piri chili peppers, black peppercorn, onion, ginger, garlic, green cardamom)
Contains: Eggs, Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
7 g
Sodium
170 mg
Total Carb
58 g
Sugars
7 g
Protein
46 g
Fibre
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potatoes with a drizzle of oil, ¼ of the spices and S&P. Roast, 6 to 8 min., until beginning to soften. Remove from the oven, flip and add the broccoli, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, flipping halfway, 14 to 18 min., until the potatoes have browned and the broccoli is tender.
Mise en place
Meanwhile, pick the oregano leaves off the stems; finely chop the leaves. Mince the garlic.
Make the tomato-garlic mayo
In a small bowl, combine the mayo, tomato paste, vinegar, garlic, a drizzle of oil and S&P.
Cook the pork
Meanwhile, pat the pork dry with paper towel; 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. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Finish & serve
To the pan of vegetables, add the oregano (start with ½); toss well. Divide the vegetables and pork between your plates. Drizzle the vegetables with the tomato-garlic mayo. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
