Carb-Wise: Thyme-Spiced Pork Chops
with Green Beans & Apple-Cabbage Slaw
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
Thyme is of the essence in this savoury pork dish—and so is time, because it’s ready in a record 15 minutes! With a delicate herbal aroma, floral hints and a peppery twist, the thyme draws out the succulent flavours of the browned pork chops. Another classic companion to pork, diced apples bring a sweet touch to the creamy Dijon-dressed cabbage slaw. To change things up, you’ll oven-roast the green beans with garlic, adding a generous stack of warm veggie goodness to this health-minded plate.
We will send you:
- 2 Pork chops
- 150g Shredded cabbage
- 15ml Minced garlic
- 300g Green beans
- 1 Bunch of thyme
- 57g Diced apples
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 30ml Vegetable demi-glace
- 15ml Dijon mustard
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
12 g
Sodium
740 mg
Total Carb
25 g
Sugars
11 g
Protein
39 g
Fibre
7 g
Preparation
Cook the pork
Preheat the oven to 450°F. Pat the pork dry with paper towel; season with ⅓ of the spices and S&P. In a large 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 cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Roast the green beans
Meanwhile, on a lined sheet pan, toss the green beans with a drizzle of oil, ½ the garlic, ½ the remaining spices, ¼ tsp salt (double for 4 portions) and pepper. Roast, 5 to 8 min., until tender.
Make the sauce
Meanwhile, pick the thyme leaves off the stems. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the thyme and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, all but a large pinch of the remaining spices and ½ the vinegar. Cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
Make the slaw
In a large bowl, combine the mayo, mustard, remaining vinegar and spices, and S&P. Add the cabbage and apples; toss well.
Plate your dish
Divide the green beans and a spoonful of the slaw between your plates. Top with the pork. Spoon the sauce over. Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
