Protein Swap | Garlic-Thyme Pork Chops
with Swedish-Style Root Vegetable Mash
Cooking time
30 minutes
Servings
2/4
Calories
630 /serving
It’s a mash made in heaven! Or maybe more like Sweden! A rootsy trio of turnips, potatoes and carrots are on display, as we take inspiration from Nordic foodways—just as winter is starting to wink at us. We’re upping the veg with a helping of roasted Brussels sprouts, and making sure these golden-tender pork chops are fully coated in a buttery sauce of fresh thyme and garlic for a hearty and heartfelt dinner.
We will send you:
- 2 Pork chops
- 225g Potatoes
- 200g Nantes carrots
- 225g Turnips (or rutabaga)
- 300g Brussels sprouts
- 1 Bunch of thyme
- 2 Garlic cloves
- 15ml White wine vinegar
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Milk, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
14 g
Sodium
1200 mg
Total Carb
55 g
Sugars
14 g
Protein
44 g
Fibre
13 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 and turnips. Medium-dice the carrots. Add to the pot of boiling water and boil, 15 to 17 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with ½ the spices and S&P. Keep warm.
Mise en place
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). Pick the thyme leaves off the stems; roughly chop the leaves. Mince the garlic.
Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring and adding ½ the garlic halfway, 12 to 14 min., until golden brown and tender. Drizzle with the vinegar.
Cook & coat the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, partially covered, 3 to 5 min. on one side, until partially cooked. Flip and add 2 tbsp butter (double for 4 portions), the thyme and remaining garlic. Cook, spooning the butter over the pork, 3 to 5 min., until cooked through.
Plate your dish
Divide the mash, pork (slice beforehand if desired) and Brussels sprouts between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
