Nagano Pork Chops with Herby Oyster Mushroom Sauce
Cacio e Pepe Buttered Scarpetta
Cooking time
40 minutes
Servings
2/4
Calories
970 /serving
You know the pleasure of sopping up the last of the sauce from your plate? Italians have a word for that: scarpetta, and broiled focaccia buns fit the bill. This top-tier spread sees lacinato kale sautéed with balsamic and oyster mushrooms, while bone-in chops are seared to expertly tender.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 115g Oyster mushrooms
- 4 Garlic cloves
- 1 Onion (or shallot)
- 14g Herb medley (thyme, rosemary, parsley)
- 1 Bunch of lacinato kale
- 30ml Balsamic vinegar
- 12g Chicken demi-glace
- 25g Grana Padano (contains rennet)
- 2 Garlic focaccia buns
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Barley, Eggs, Milk, Mustard, Rye, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
16 g
Sodium
1510 mg
Total Carb
76 g
Sugars
11 g
Protein
80 g
Fibre
10 g
Preparation
Mise en place
- Preheat the oven to broil.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- Remove the kale leaves from the stems; roughly tear the leaves.
- Tear the mushrooms into ½ inch pieces.
- Pick the thyme and rosemary leaves off the stems; roughly chop the leaves.
- Roughly chop the parsley leaves and stems.
- Halve, peel and thinly slice the onion.
- Mince the garlic.
Sauté the kale
- In a large pan, heat a drizzle of oil on medium-high.
- Add ½ the onion and sauté, 1 to 2 min., until softened.
- Add the kale, ½ the vinegar, ⅓ of the spices and S&P.
- Sauté, 3 to 4 min., until wilted.
- Transfer to a bowl and reserve the pan.
Cook the pork
- Pat the pork dry; season with all but a pinch of the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the cacio e pepe scarpetta
- Meanwhile, to the bowl of softened butter, add ½ the cheese, ½ the garlic, a drizzle of oil, the remaining spices and S&P; stir well.
- Arrange the buns, cut-sides up, on a lined sheet pan.
- Spread with the cacio e pepe butter.
- Toast in the oven, 2 to 3 min., until golden brown.
- Transfer to a cutting board and halve on an angle.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms, thyme, rosemary, remaining garlic and onion, and S&P.
- Sauté, 3 to 4 min., until nicely browned.
- Add the demi-glace, remaining vinegar and ¼ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced.
Plate your dish
- Divide the kale and pork between your plates.
- Spoon the sauce over the pork.
- Garnish with the parsley and remaining cheese.
- Serve the cacio e pepe scarpetta on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
