Italian-Spiced Pork Chops Al Formaggio
with Garlicky Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Here’s a hearty platter fit for a carb-wise “cena,” a.k.a. supper in Italian. The chops get a breezy bouquet of dried herbs. They’re set out with garlic-roasted carrots and broccoli. A decadent sauce of mozzarella and cream is the formaggio on top!
We will send you:
- 2 Pork chops
- 1 Head of broccoli
- 300g Nantes carrots
- 2 Garlic cloves
- 30g Grated mozzarella
- 60ml Heavy cream
- 10g All in Italy spices (basil, salt, tomato powder, crushed fennel, oregano, marjoram, onion, paprika, rosemary, sugar, celery seeds, canola oil, black pepper, chili, garlic)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
31 g
Saturated Fat
15 g
Sodium
680 mg
Total Carb
31 g
Sugars
11 g
Protein
45 g
Fibre
9 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ 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, leaving any browned bits in the pan. Reserve the pan.
Finish the vegetables
- Meanwhile, roughly chop the garlic.
- Cut the broccoli head into bite-size florets.
- When the carrots are partially cooked, flip and add the broccoli, garlic, all but a pinch of the remaining spices and S&P; toss well.
- Roast, 8 to 10 min., until tender.
Make the sauce
- Meanwhile, heat the reserved pan on medium-low.
- Add 1 tbsp butter (double for 4 portions), the cream, cheese, remaining spices and S&P.
- Cook, stirring often, scraping up any browned bits, 1 to 2 min., until melted and combined.
Plate your dish
- Divide the pork (slice beforehand if desired) and vegetables between your plates.
- Spoon the sauce over the pork. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
