Pork Chops Québécois
with Carrot 'Poutine'
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Squeaky cheese curds? Check. Savoury brown gravy? Check. The key components of poutine are accounted for, but we’re making it carb-smart by subbing out the potato fries for lengths of roasted carrots. Adding juicy slices of boneless pork chops boosts the protein and the pleasure.
We will send you:
- 2 Pork chops
- 300g Nantes carrots
- 10g Cornstarch
- 150g Green peas
- 12g Chicken demi-glace
- 100g Cheese curds
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk • Mustard
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
20 g
Sodium
1350 mg
Total Carb
34 g
Sugars
12 g
Protein
51 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with all but a pinch of 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the gravy
- In a medium bowl, combine the cornstarch, demi-glace, ¾ cup water (double for 4 portions) and remaining spices.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peas and sauté, scraping up any browned bits, 2 to 3 min., until warmed through.
- Reduce to medium-low and add the cornstarch mixture. Simmer, stirring often, 30 sec. to 2 min., until the sauce thickens; season with black pepper.
Plate your dish
- Divide the carrots and pork between your plates.
- Top with the gravy and cheese curds. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
