Seared Pork Chops & Black Oyster Mushroom Pan Jus
with Wilted Kale & Sweet Potato Smash
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Light up your dinner plates with big, beautiful colours. And let black oyster mushrooms add an elegant accent—striking for their dark caps atop pale slender stalks, it’s their appearance that makes them such pearls among oyster mushrooms! Their flavour brings that same wonderful woodsy, meaty dimension to your pan jus (there is butter involved, and a little sherry vinegar). Serve with a vivid sweet potato smash, the simplest sautéed kale and pork chops dusted in an herby mustard and paprika mix.
We will send you:
- 2 Pork chops
- 450g Sweet potatoes
- ½ Bunch of lacinato kale
- 115g Black oyster mushrooms
- 15ml Sherry vinegar
- 60ml Vegetable demi-glace
- 6.5g Pass the Mustard spices (mustard, sweet paprika, thyme, basil, kosher salt, black pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
14 g
Sodium
590 mg
Total Carb
63 g
Sugars
14 g
Protein
45 g
Fibre
12 g
Preparation
Make the sweet potato smash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions), a drizzle of oil, ⅓ of the spices and S&P. Mash until you achieve your desired consistency.
Mise en place
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. Tear the mushrooms into bite-size pieces.
Cook the pork
Pat the pork dry with paper towel; season with ½ 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 nicely browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the mushroom pan jus
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, scraping up any browned bits, 3 to 4 min., until browned. Add the vinegar and 1 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until mostly evaporated. Add the demi-glace, 1 tbsp butter (double for 4 portions) and the remaining spices. Cook, stirring constantly, 1 to 2 min., until slightly thickened.
Wilt the kale
In a large pan, heat a generous drizzle of oil on medium-high. Add the kale and sauté, 2 to 3 min., until wilted; season with S&P.
Plate your dish
Divide the mash and kale between your plates. Top the kale with the pork and a spoonful of the mushroom pan jus. Serve the remaining mushroom pan jus on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
