Nick’s Pick | Carb-Wise: Seared Pork Chops with Crunchy Almond Gremolata
over Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Along with the pleasure of thick-cut boneless pork chops, this hefty low-carb feast doles out a good dose of vegetables, complete with warming spices that convey a sense of instant comfort. Roasted to tender, carrots and squash cubes act as a base for the juicy slices of meat. The surprise is a blast of tastiness to spoon over top: enjoy a fun take on gremolata for its parsley herbaceousness, nutty crackle and red wine-vinegar zing.
We will send you:
- 2 Pork chops
- 200g Diced butternut squash
- 300g Nantes carrots
- 15ml Minced garlic
- 1 Bunch of parsley
- 30ml Red wine vinegar
- 25g Almonds
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
7 g
Sodium
780 mg
Total Carb
30 g
Sugars
13 g
Protein
40 g
Fibre
7 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss the carrots and squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 20 to 22 min., until browned and tender.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until fragrant. Transfer to a bowl and reserve the pan.
Cook the pork
Pat the pork dry with paper towel; season with the remaining spices and S&P. In the reserved 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 and let rest for 5 min. before slicing against the grain.
Make the gremolata
Meanwhile, roughly chop the parsley leaves and stems. In a small bowl, combine the almonds, parsley, vinegar, garlic, 4 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the vegetables between your plates. Top with the pork and a spoonful of the gremolata. Serve the remaining gremolata on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
