Quick-Broiled Pork Chops & Cherry Tomatoes
over Creamy Pea Mafalda
Cooking time
15 minutes
Servings
4
Calories
810 /serving
Befriend the broiler, and the benefits kick in quickly. This hearty spring-themed meal cooks up in just 15 minutes. A high-heat finish ensures that those boneless chops and cherry tomatoes are juicy and tender on receipt. Pro-tip: squish the tomatoes a bit into the pan juices to create a time-saving sauce. Unleash a chorus of family approval by serving with ribbons of creamy mafalda pasta studded with green peas.
We will send you:
- 4 Pork chops
- 15ml Minced garlic
- 280g Cherry tomatoes
- 150g Green peas
- 340g Mafalda
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Wheat
You will need:
Large pot
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
36 g
Saturated Fat
13 g
Sodium
380 mg
Total Carb
76 g
Sugars
8 g
Protein
48 g
Fibre
6 g
Preparation
Boil the pasta & peas
Preheat the oven to broil. Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, adding the peas halfway, 8 to 10 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Cook the pork & tomatoes
Meanwhile, pat the pork dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe 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. Flip and add the tomatoes, a drizzle of oil and S&P. Transfer to the oven and broil, 3 to 5 min., until the pork* is cooked through and the tomatoes begin to burst.
Make the sauce & combine the pasta
In the reserved pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, 2 tbsp butter, the remaining spices, ½ the reserved cooking water and S&P; bring to a boil. Reduce the heat to simmer and add the pasta and peas. Cook, stirring frequently, 30 sec. to 1 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Top with the pork (slice beforehand if desired). Slightly crush the tomatoes and combine with any remaining pan juices. Spoon the tomatoes over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
