Carb-Wise: Quick Garlicky Pork Chops with Blistered Tomato Sauce
Toasted Walnut & Curly Leaf Lettuce Salad
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
The tomatoes will be popping and you’ll be hopping. This rewarding recipe is ready for action, cleverly minimizing the time spent and the carbs consumed. Boneless pork chops sizzle to golden brown as ever-so-sweet cherry tomatoes heat to the bursting point. Plentiful garlic aromatizes a gorgeous demi-glace sauce full of fennel-forward spices. Serve your lip-smacking pork with an airy salad of curly leaf lettuce, crisp radishes and walnuts in an Italian-inspired vinaigrette.
We will send you:
- 2 Pork chops
- 100g Radishes
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 45ml Cold-pressed Italian vinaigrette
- 25g Chopped walnuts
- 30ml Vegetable demi-glace
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)
Contains: Milk, Walnuts
You will need:
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
12 g
Sodium
960 mg
Total Carb
17 g
Sugars
6 g
Protein
40 g
Fibre
4 g
Preparation
Mise en place
Thinly slice the radishes. Roughly chop the lettuce.
Toast the walnuts
Heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Cook the pork & tomatoes
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and tomatoes. Cook, 3 to 5 min. per side, until browned, cooked through and the tomatoes begin to blister.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, radishes, walnuts, vinaigrette and S&P.
Make the sauce & coat the pork
To the pan of pork and tomatoes, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add ¼ cup water, 2 tbsp butter (double both for 4 portions), the demi-glace and remaining spices. Cook, stirring frequently, spooning the sauce over the pork, 2 to 3 min., until coated.
Plate your dish
Divide the pork and salad between your plates. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
