L’Artisan: Bone-In Pork Chops over Potato-Parsnip Mash
with Roasted Tomato, Cipollini Onion & Olive Salad
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Behold the beauty of these bone-in pork chops, showcased in a refined yet rustic spread. They pick up notes of citrus and herbs as they’re pan-seared to juicy perfection. Lay them down on a smooth swoosh of potato and parsnip mash oomphed with roasted garlic and butter. A stunner of a salad goes over top, cleverly composed of roasted cherry tomatoes and sweet cipollini onions, tossed with celery and olives, in a blast of lemony freshness. Now it’s time to pork out in style!
We will send you:
- 18oz Bone-in Nagano pork chops (raised by Canadian farmers)
- 450g Potatoes
- 100g Cipollini onions (or pearl onions)
- 200g Parsnips
- 280g Multicoloured cherry tomatoes
- 2 Celery stalks
- 1 Lemon
- 40g Olives
- 15g Minced roasted garlic
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Zester
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
13 g
Sodium
1040 mg
Total Carb
74 g
Sugars
13 g
Protein
69 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Peel and small-dice the parsnips. Add 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 ½ the garlic and 2 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.
Roast the tomatoes & onions
Meanwhile, halve and peel the onions (quarter if large). On a lined sheet pan, toss the tomatoes and onions with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with ½ the 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 cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, thinly slice the celery crosswise. Pit and roughly chop the olives. Zest and quarter the lemon.
Make the tomato salad
In a large bowl, combine the tomatoes, onions, celery, olives, lemon zest (start with ½), remaining garlic and spices, the juice of ½ the lemon wedges and S&P.
Plate your dish
Divide the mash and pork between your plates. Top with the tomato salad. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
