Creamy Skillet Pork Chops with Sun-Dried Tomatoes
Grana Padano Roasted Carrots & Spiced Orzo
Cooking time
30 minutes
Servings
4
Calories
730 /serving
The soothing pleasures of this buttery skillet pork dish are all the more welcome when there’s cute lil itty bitty beads of orzo involved. Pop carrots into the oven, seasoned with the perfect mix of Grana Padano cheese and butter. The kids will want to heap spoonfuls of the creamy sun-dried tomato sauce over those pan-seared boneless pork chops, and you know they’ll be certain to save some room for gently spiced buttered pasta.
We will send you:
- 4 Pork chops
- 600g Nantes carrots
- 2 Garlic cloves
- 30g Sliced sun-dried tomatoes
- 240g Orzo
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Sheet pan
4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
32 g
Saturated Fat
16 g
Sodium
1000 mg
Total Carb
66 g
Sugars
11 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). Roughly chop the tomatoes. Mince the garlic.
Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of oil, ¼ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender. Remove from the oven and add 1 tbsp butter, ½ the cheese and ⅓ of the garlic; toss well. Roast, 3 to 4 min., until fragrant.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and add 2 tbsp butter, ⅓ of the remaining spices and S&P; stir well. Keep warm.
Cook the pork
Pat the pork dry with paper towel; season with the remaining 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 browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the pork
In the same pan, heat 1 tbsp butter on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, tomatoes, remaining cheese, ¼ cup water and S&P. Cook, stirring occasionally, 3 to 4 min., until slightly reduced. Return the pork and cook, spooning the sauce over, 1 to 2 min., until coated.
Plate your dish
Divide the orzo between your plates. Top with the carrots and pork. Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
