BBQ Bistro Pork Chops with Tarragon Butter
Beet Salad & Walnut Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
There’s a thick French accent on this barbecue spread. The salad showcases the sparkling flavours of champagne vinegar, moutarde and walnuts tossed with pre-cooked beets. Melting over tender sliced pork, butter flecked with fresh tarragon defines easy elegance.
We will send you:
- 2 Pork chops
- 4g Tarragon
- 500g Pre-cooked beets
- 1 Head of curly leaf lettuce
- 15ml Whole-grain mustard
- 15ml Champagne vinegar
- 25g Chopped walnuts
- 15g Minced roasted garlic
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Walnuts
You will need:
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
BBQ
Total Fat
45 g
Saturated Fat
13 g
Sodium
930 mg
Total Carb
37 g
Sugars
22 g
Protein
45 g
Fibre
8 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Drain the beets and pat dry; halve.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Separate the lettuce leaves; tear the leaves.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
Grill the pork
- Pat the pork* dry; season with ½ the spices and S&P.
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Grill the beets
- In a large bowl, combine the beets, a drizzle of oil, all but a pinch of the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until charred.
- Transfer to a cutting board. Once cool enough, cut into wedges.
- Reserve the bowl.
Make the tarragon butter
- To the bowl of softened butter, add the tarragon, remaining spices, ⅔ of the garlic and S&P; stir well.
Make the salad
- In the reserved bowl, combine the vinegar, walnuts, mustard, 2 tbsp oil (double for 4 portions), the remaining garlic and S&P.
- Add the lettuce and beets; toss well.
Plate your dish
- Divide the salad and pork between your plates.
- Top the pork with the tarragon butter. Bon appetit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
