Juicy Pork Chops with Balsamic Pan Sauce
Cheddar-Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
Looking for the perfect balance between tangy and cheesy? Balsamic vinegar gives this sauce some serious oomph. Roasty and toasty, yellow zucchini and broccoli florets get a topping of their own, in grated aged white cheddar that gently melts and caramelizes.
We will send you:
- 2 Pork chops
- 200g Broccoli florets
- 1 Yellow zucchini
- 15ml Balsamic vinegar
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
17 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into 1-inch pieces on an angle.
- On a lined sheet pan, toss the broccoli (halve if large) and zucchini with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring and adding the cheese halfway, 14 to 18 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium 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.
Make the sauce & coat the pork
- To the pan of pork, add the vinegar, demi-glace and 1 tbsp butter (double for 4 portions).
- Cook, spooning the sauce over the pork, 1 to 2 min., until coated.
Plate your dish
- Divide the vegetables and pork (slice beforehand if desired) between your plates.
- Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
