Bone-In Nagano Pork Chops with Aromatic Oyster Mushroom Sauce
Tangy Lacinato Kale & Cacio e Pepe Buttered Scarpetta
Cooking time
40 minutes
Servings
2/4
Calories
1000 /serving
You know the pleasure of sopping up the last of the sauce from your plate? Italians have a word for that, of course: scarpetta. So broil up focaccia buns with a little cacio e pepe butter (grazie, Grana Padano) to have on hand. This top-tier spread sees dark lacinato kale sautéed with balsamic and oyster mushrooms gracing a pan sauce that’s aromatic with rosemary and thyme. No need to bone up on your kitchen skills with bone-in Nagano pork chops, they’re expertly tender after a quick searing on either side.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 115g Oyster mushrooms
- 4 Garlic cloves
- 1 Onion (or shallot)
- 14g Herb medley (thyme, rosemary, parsley)
- 1 Bunch of lacinato kale
- 30ml Balsamic vinegar
- 12g Chicken demi-glace
- 25g Grana Padano (contains rennet)
- 2 Garlic focaccia buns
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Barley, Eggs, Milk, Mustard, Rye, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
16 g
Sodium
1530 mg
Total Carb
80 g
Sugars
12 g
Protein
83 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to broil. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Remove the kale leaves from the stems; roughly tear the leaves. Tear the mushrooms into ½ inch pieces. Pick the thyme and rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. Halve, peel and thinly slice the onion. Mince the garlic.
Sauté the kale
In a large pan, heat a drizzle of oil on medium-high. Add ½ the onion and sauté, 1 to 2 min., until softened. Add the kale, ½ the vinegar, ⅓ of the spices and S&P. Sauté, 3 to 4 min., until wilted. Transfer to a bowl and keep warm. Reserve the pan.
Cook the pork
Pat the pork dry with paper towel; season with all but a pinch of the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the cacio e pepe scarpetta
Meanwhile, to the bowl of softened butter, add ½ the cheese, ½ the garlic, a drizzle of oil, the remaining spices and S&P; stir well. Arrange the buns, cut-sides up, on a lined sheet pan. Spread with the cacio e pepe butter. Toast in the oven, 2 to 3 min., until golden brown. Transfer to a cutting board and halve on an angle. Keep warm.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms, thyme, rosemary, remaining garlic and onion, and S&P. Sauté, 3 to 4 min., until nicely browned. Add the demi-glace, remaining vinegar and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced.
Plate your dish
Divide the kale and pork between your plates. Spoon the sauce over the pork. Garnish with the parsley and remaining cheese. Serve the cacio e pepe scarpetta on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
