Tuscan Rosemary Nagano Pork Chops
with Pink Lemon Vinaigrette & Bean Salad
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
We’re using fresh rosemary, marinated white beans and hefty bone-in pork to conjure up the Tuscan countryside. And it’s eye-catching, with pretty pink lemon pan-grilled for the vinaigrette. Ultra-tender Nagano chops make an impressive statement piece, while charred broccolini makes an elegant side.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Pink lemon
- 4g Rosemary
- 1 Bunch of broccolini
- 540ml White kidney beans (canned)
- 30ml Balsamic vinegar
- 25g Grana Padano (contains rennet)
- 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Strainer
Zester
Basting brush
Total Fat
41 g
Saturated Fat
9 g
Sodium
1800 mg
Total Carb
52 g
Sugars
9 g
Protein
80 g
Fibre
22 g
Preparation
Marinate the kidney beans & pork
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- Drain and rinse the kidney beans.
- Zest the pink lemon.
- In a large bowl, combine the kidney beans, ½ the vinegar, ½ the pink lemon zest, ½ the rosemary, a drizzle of oil, ⅓ of the spicesand S&P.
- Pat the pork dry. In a second large bowl, toss with the remaining pink lemon zest and rosemary, a drizzle of oil, ½ the remaining spices and S&P.
- Set both aside to marinate.
Mise en place
- Halve the pink lemon; brush the cut-sides with oil.
- Remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
Cook the pork
- Remove the pork from the marinade, shaking off any excess.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the pork* and cook, brushing with any excess marinade, 4 to 6 min. per side, until browned and cooked through. Transfer to a plate and reserve the pan.
Cook the broccolini & pink lemon
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccolini and cook, 2 to 3 min. on one side, until beginning to brown.
- Flip and add the pink lemon halves.
- Cook, 2 to 3 min., until the broccolini is tender and the lemon is beginning to brown.
Make the salad
- To the bowl of kidney beans, add the baby greens, cheese, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
- Divide the salad, broccolini and pork between your plates.
- Squeeze the juice from the pink lemon halves over. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
