Pork Marbella
with Figs & Crispy Rosemary Veggies
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Let’s go retro! A classic of ‘80s entertaining, what gives marbella its character is the sweetness of fruit (in this case, dried figs) with the brininess of olives and tanginess of sherry vinegar. It does saucy wonders for pan-seared pork chops.
We will send you:
- 2 Pork chops
- 4g Rosemary
- 400g Brussels sprouts
- 450g Baby potatoes
- 12g Chicken demi-glace
- 10g Capers
- 20g Dried figs
- 10g Brown sugar
- 40g Olives
- 30ml Sherry vinegar
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Air fryer
Total Fat
27 g
Saturated Fat
11 g
Sodium
1010 mg
Total Carb
68 g
Sugars
17 g
Protein
45 g
Fibre
15 g
Preparation
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Medium-dice the potatoes.
- Pick the rosemary leaves off the stems; finely chop the leaves.
- Roughly chop the figs, olives and capers.
Fry the potatoes & Brussels sprouts
- In a medium bowl, combine the potatoes, Brussels sprouts, a drizzle of oil and S&P.
- Place in the air fryer and fry, shaking occasionally, 15 to 20 min., until tender.
- In the last 4 min., add the rosemary; shake well.
Start the pork
- Meanwhile, pat the pork dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 4 min. per side, until browned and almost cooked through.
Make the sauce & finish the pork
- To the pan of pork, add the olives, capers, figs and vinegar.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
- Add ¼ cup water, 2 tbsp butter (double both for 4 portions), the demi-glace and brown sugar.
- Cook, stirring often, 2 to 3 min., until beginning to thicken and the pork* is cooked through.
Plate your dish
- Divide the potatoes, Brussels sprouts 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.
