Protein Boost | Pork Chop, White Bean, Artichoke & Zucchini Fricassée
over Garlic-Thyme Mash
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. It may not be winter just yet (and no rush, really!), but we’re officially declaring the start of stew season. One heart-warming version is fricassée, usually featuring meat braised with stock and butter. This spin keeps it fulfilling by simmering a combo of white beans, zucchini and marinated artichokes until thick and saucy, and topping it off with juicy sliced pork chops. Ensure this meal has the snuggest fit by serving it over mashed potatoes brimming with garlic and fresh thyme.
We will send you:
- 2 Pork chops
- 225g Potatoes
- 1 Bunch of thyme
- 2 Garlic cloves
- 2 Heirloom zucchini
- 450ml White kidney beans (canned)
- 170ml Marinated artichokes (jar)
- 30ml Vegetable demi-glace
- 9g 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
2 Large pans
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
15 g
Sodium
1630 mg
Total Carb
71 g
Sugars
8 g
Protein
53 g
Fibre
23 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Drain and rinse the kidney beans. Peel and medium-dice the potatoes. Mince the garlic. Pick the thyme leaves off the stems; roughly chop the leaves.
Make the mash
Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. In the final 5 min., add ½ the kidney beans. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add ½ the garlic, ½ the thyme 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.
Cook the pork
Pat the pork dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Start the fricassée
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise. In a second large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 3 to 5 min., until tender; season with the spices and S&P.
Finish the fricassée
Reserving 2 tbsp of the marinade (double for 4 portions), drain the artichokes and pat dry with paper towel; halve lengthwise. To the pan of zucchini, add the artichokes, demi-glace, remaining kidney beans and thyme, the reserved marinade and 1 tbsp butter (double for 4 portions). Sauté, 2 to 3 min., until warmed through and saucy; season with S&P.
Plate your dish
Divide the mash between your plates. Top with the fricassée and pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
