Pub-Style Pork Chops
with Minty Peas & Kale
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
These savoury-sweet pork chops, bathed in a demi-glace sauce of Dijon mustard and caramelized onions, would be at home in a British pub. Your server has not forgotten your green: kale and peas, quickly sautéed, with even more punch from fresh mint leaves.
We will send you:
- 2 Pork chops
- 14g Mint
- 1 Bunch of kale
- 15ml Dijon mustard
- 25g Caramelized onions
- 300g Green peas
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Mustard • Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Oil
Salt & pepper (S&P)
Total Fat
43 g
43 g
Saturated Fat
5 g
5 g
Sodium
810 mg
810 mg
Total Carb
71 g
71 g
Sugars
23 g
23 g
Protein
51 g
51 g
Fibre
7 g
7 g
Preparation
Mise en place
- Remove the kale leaves from the stems; roughly chop the leaves.
- Pick the mint leaves off the stems; roughly chop the leaves.
Cook the pork
- Pat the pork dry; rub with ¾ of the spices, a drizzle of oil and 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.
Sauté the vegetables
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the kale and peas. Sauté, 3 to 5 min., until the kale has wilted.
- Add the mint, remaining spices and S&P; stir well.
Make the sauce & coat the pork
- To the pan of pork, add the mustard, demi-glace, onions, 4 tbsp water (double for 4 portions) and S&P.
- Simmer, stirring often, 1 to 2 min., until the sauce slightly thickens.
Plate your dish
- Divide the vegetables between your plates.
- Top with the pork (slice beforehand if desired).
- Drizzle with the sauce. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
