Carb-Wise: Italian-Spiced Pork Chops
with Marinated Cucumbers & Cheesy Carrot ‘Fries’
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
Who doesn’t love the crunch of a quick-marinated cucumber? This light and luminous green side salad is the ideal contrast for the comforting taste of Italian-style pork chops. Pan-seared to tender and flavoured with the aromas of fennel, rosemary and chili pepper, they transport you to Genoa when you close your eyes. Lengths of carrots roasted in the oven and sprinkled with Grana Padano make for a mouthwatering side.
We will send you:
- 2 Pork chops
- 300g Nantes carrots
- 1 Bunch of parsley
- 2 Cucumbers
- 1 Lemon
- 25g Grana Padano (contains rennet)
- 10g Italian Links spices (salt, garlic, black pepper, fennel, rosemary, coriander, chili, sunflower oil)
Contains: Eggs, Milk
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
7 g
Sodium
260 mg
Total Carb
19 g
Sugars
9 g
Protein
40 g
Fibre
5 g
Preparation
Make the cheesy carrot ‘fries’
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender. Sprinkle with ½ the cheese.
Make the marinated cucumbers
Meanwhile, thinly slice the cucumbers crosswise. Juice the lemon. In a medium bowl, combine 1 ½ tbsp lemon juice, 1 ½ tbsp oil (double both for 4 portions) and a big pinch of salt. Add the cucumbers; toss well.
Cook the pork
Pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, partially covered, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the parsley-cheese mixture & serve
Roughly chop the parsley leaves and stems. In a small bowl, combine the parsley, remaining cheese, a drizzle of oil and S&P. Divide the cheesy carrot ‘fries’ and pork between your plates. Garnish the pork with the parsley-cheese mixture. Serve the marinated cucumbers on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
