Pork Chops Piccata
with Sautéed String Beans & Butternut Squash Mash
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
For this twist on one of our all-time favourite Italian dishes, we’re sharing the wonderfully lemony spirit of piccata with pork chops. Cook your thick-cut chops in a delectably simple sauce of tangy lemon and demi-glace dotted with briny capers, creating vibrant flavours with the leanest of tools. Serve them over a spiced (and buttery!) butternut squash mash with sautéed string beans and red onions for a plate that’s rich in tone and taste.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 300g Diced butternut squash
- 1 Bunch of parsley
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Lemon
- 225g String beans
- 30g Vegetable demi-glace
- 20g Capers
- 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Medium pot
Strainer
2 or 4 tbsp Butter
Salt & pepper (S&P)
Oil
Large pan
Total Fat
28 g
Saturated Fat
11 g
Sodium
1100 mg
Total Carb
34 g
Sugars
14 g
Protein
44 g
Fibre
7 g
Preparation
Make the mash
Fill a medium pot with salted water. Add the squash and bring to a 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 2 tbsp butter (double for 4 portions) and ⅓ of the garlic. Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with a large pinch of the spices and S&P. Set aside in a warm spot.
Sauté the string beans
Remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Sauté the string beans and ½ the onions, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. 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. Let rest for 5 min. before slicing against the grain.
Make the sauce
Cut the lemon into 6 wedges. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining onions and garlic, 30 sec. to 1 min., until fragrant. Add the demi-glace, capers, juice of 2 lemon wedges and ½ cup water (double the lemon juice and water for 4 portions). Simmer, stirring occasionally, 3 to 4 min., until slightly reduced; season with S&P.
Plate your dish
Divide the mash between your plates. Top with the string beans and pork. Spoon the sauce over the pork. Garnish with the parsley (roughly chop the leaves and stems before adding). Serve the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
