Nick’s Pick | Saucy Tomato Pork Chops over Spaghetti
with Sizzled Onion & Shaved Brussels Sprout Salad
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Saucy, sassy and soothing, this recipe has red-sauce comforts written all over it. Begin by sautéing onion for your garnish, prepping the pan for those juicy pork chops that you’ll quickly bring to brown. Simmer them in a garlicky tomato sauce, then drop strings of spaghetti in there to soak up the rest. Plate your pork and pasta with an easy salad of shaved Brussels sprouts and radishes in a thick and creamy Caesar vinaigrette.
We will send you:
- 2 Pork chops
- 100g Radishes
- 200g Brussels sprouts
- 2 Garlic cloves
- 1 Onion (or shallot)
- 45ml Caesar vinaigrette
- 225g Spaghetti
- 200ml Tomato sauce
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
5 g
Sodium
1090 mg
Total Carb
114 g
Sugars
16 g
Protein
55 g
Fibre
13 g
Preparation
Sauté the onion
Bring a medium pot of salted water to a boil. Halve, peel and thinly slice the onion. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion, ⅓ of the spices and S&P. Sauté, 7 to 8 min., until browned and softened. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
Start the pork
Pat the pork dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork and cook, 3 to 5 min. on one side, until browned and partially cooked. Transfer to a plate and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 7 to 9 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & finish the pork
Meanwhile, mince the garlic. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, ¼ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and return the pork. Cook, occasionally spooning the sauce over the pork*, 3 to 5 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Halve the radishes lengthwise; thinly slice crosswise. In a large bowl, combine the Brussels sprouts, radishes, vinaigrette and S&P.
Combine the pasta & serve
To the pan of sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between plates. Top with the pork and onion. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
