Pork Chops with Sun-Dried Tomato Sauce
Cheesy Roasted Carrots & Orzo
Cooking time
25 minutes
Servings
4
Calories
/serving
This rich pork skillet dish is all the more welcome when there’s itty bitty orzo pasta involved. Pop carrots into the oven, seasoned with Grana Padano, butter and fresh thyme. The kids will want to heap on spoonfuls of creamy sun-dried tomato sauce.
We will send you:
- 4 Pork chops
- 400g Nantes carrots
- 2 Garlic cloves
- 4g Thyme
- 30g Sliced sun-dried tomatoes
- 280g Orzo
- 120ml 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)
You will need:
Large pan
Large pot
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
4 tbsp Butter
Olive oil
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
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).
- Roughly chop the tomatoes.
- Mince the garlic.
- Pick the thyme leaves off the stems; roughly chop the leaves.
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.
- 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 orzoto 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 spicesandS&P; stir well.
Cook the pork
- Meanwhile, pat the pork dry; 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 plate, 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, 30 sec. to 1 min., until fragrant.
- Add the cream, tomatoes, 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.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
