Sicilian-Style Pork Chops over Herbed Spaghettini
with Garlic Focaccia & Marinated Roasted Vegetables
Cooking time
35 minutes
Servings
4
Calories
890 /serving
Picture this: Sicily, 2020. It’s a scorcher of a day and you’re sitting down to a late dinner at a long wooden table in the garden, with the sea sparkling in the distance. What’s on your plate? A Sicilian classic: pork chops seasoned Mediterranean-style, roasted and served with spaghettini tossed in herbed butter. Throw a few blistered veggies onto the plate—in this case, baby bell peppers and green beans, quick-marinated in a splash of red wine vinegar—and toasted garlic focaccia on the side. Sprinkle it with parsley and dig in to this Italian daydream on a plate.
We will send you:
- 600g Pork chops
- 225g Green beans
- 200g Multicoloured baby peppers
- 1 Bunch of parsley
- 15ml Red wine vinegar
- 60ml Basil pesto
- 340g Spaghettini
- 2 Focaccia garlic buns
- 25g Sicilian-style pork chop spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Cashews, Pine nuts, Wheat
You will need:
Large pot
Strainer
Sheet pan
Olive oil
Oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
12 g
Sodium
710 mg
Total Carb
97 g
Sugars
7 g
Protein
52 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Trim and discard the stem ends of the green beans. Roughly chop the parsley leaves and stems. Place 2 tbsp butter in a bowl and set aside at room temperature to soften.
Roast the pork & vegetables
On a lined sheet pan, toss the peppers and green beans with a drizzle of oil; season with ¼ of the spice blend and S&P. Arrange in an even layer. Pat the pork dry with paper towel, then place in a bowl; drizzle with oil, ¾ of the remaining spice blend and S&P. Place the pork* between the vegetables; roast in the oven, 10 to 12 min., then switch to broil, 2 to 3 min., until cooked through. Transfer the pork to a cutting board and the vegetables to a bowl. To the vegetables, add the vinegar, 2 tbsp olive oil and any cooking juices from the sheet pan; season with S&P. Set aside to marinate. Reserve the sheet pan.
Cook the pasta
While the pork and vegetables cook, add the pasta to the pot of boiling water; stir gently to separate. Cook, 7 to 9 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water, drain the pasta thoroughly. In the same pot, melt 2 tbsp butter on medium; season with the remaining spice blend. Add the cooked pasta, pesto, reserved cooking water and ¾ of the parsley; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated.
Toast the focaccia
Spread the softened butter on the cut sides of the focaccia tops and bottoms; halve on an angle. Add the focaccia to the reserved sheet pan, cut sides up. Toast on broil, 1 to 2 minutes, until golden brown.
Finish & serve
Slice the pork chops against the grain. Divide the finished pasta, marinated roasted vegetables and sliced pork chops between your bowls. Garnish the pork chops with the remaining parsley. Serve the toasted garlic focaccia on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
