Quick-Broiled Pork Chops & Cherry Tomatoes
over Creamy Pea Mafalda
Cooking time
15 minutes
Servings
4
Calories
750 /serving
This hearty spring meal cooks up in just 15 minutes. A high-heat finish ensures that boneless chops and cherry tomatoes are juicy and tender on receipt. Pro-tip: squish the tomatoes a bit to create a time-saving sauce. For full family approval, serve with creamy pasta.
We will send you:
- 4 Pork chops
- 15ml Minced garlic
- 280g Cherry tomatoes
- 300g Green peas
- 340g Mafalda
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Large oven-safe pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
26 g
Saturated Fat
12 g
Sodium
410 mg
Total Carb
79 g
Sugars
9 g
Protein
49 g
Fibre
7 g
Preparation
Boil the pasta & peas
- Preheat the oven to broil. Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, adding the peas halfway, 8 to 10 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Cook the pork & tomatoes
- Meanwhile, pat the pork dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 5 min. on one side, until browned and partially cooked.
- Flip and add the tomatoes, a drizzle of oil and S&P.
- Transfer to the oven and broil, 3 to 5 min., until the pork* is cooked through and the tomatoes begin to burst.
Make the sauce & combine the pasta
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, 2 tbsp butter, the remaining spices, ½ the reserved cooking water and S&P; bring to a boil.
- Reduce to a simmer and add the pasta and peas. Cook, stirring often, 30 sec. to 1 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Top with the pork (slice beforehand if desired).
- Slightly crush the tomatoes and combine with any remaining pan juices.
- Spoon the tomatoes over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
