L’Artisan: Bone-In Pork Chops with Porcini Sauce & Roasted Cipollini Onions
Chive-Spiked Sour Cream Mash
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
We can’t stop won’t stop with a Nagano chop. The tender bone-in pork sears to golden-brown so beautifully that the pan fond demands to be put to use. That’s where rehydrated porcini mushrooms come in, working with butter, garlic and sherry vinegar to send out an all-point bulletin for your taste buds. Serve the chops with cipollini onions and parsnips, oven-roasted to tease out their inherent sweetness, over opulent mashed potatoes made with sour cream, garlic, butter and a final flourish of gleaming green chives.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 450g Potatoes
- 200g Cipollini onions (or pearl onions)
- 300g Parsnips
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 7g Dried mushrooms (porcini or shiitake)
- 30ml Sherry vinegar
- 12g Chicken demi-glace
- 43ml Sour cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites
You will need:
Small pot (or kettle)
Medium pot
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Large pan
Total Fat
34 g
Saturated Fat
15 g
Sodium
1260 mg
Total Carb
79 g
Sugars
14 g
Protein
71 g
Fibre
10 g
Preparation
Rehydrate the mushrooms
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
Roast the vegetables
Meanwhile, halve and peel the onions. Peel and quarter the parsnips 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. Drizzle with ½ the vinegar.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Mince the garlic. Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the sour cream, ½ the garlic and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Cook the pork
Meanwhile, 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, partially covered, 4 to 6 min. per side, until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Reserving the liquid, drain and roughly chop the rehydrated mushrooms. In the reserved pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the rehydrated mushrooms and remaining garlic. Sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the demi-glace, ½ cup reserved mushroom liquid (double for 4 portions) and the remaining vinegar (start with ½). Cook, stirring frequently, 3 to 4 min., until reduced; season with S&P.
Finish & serve
Thinly slice the chives. To the pot of mash, add ½ the chives; stir well. Divide the mash between your plates. Top with the vegetables and pork. Spoon the sauce over the pork. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
