Chimichurri Drizzled Pork Chops
with Smoky Paprika Potatoes
Ingrédients : Côtelette de porc assaisonnée (porc, eau, sel de mer, sucre de canne, bouillon de porc, extrait de romarin) • Pomme de terre rouge • Poivron vert • Poivron • Oignon rouge • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Coriandre • Persil • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites) • Ail.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Côtelettes de porc, avec os
250 g
Pomme de terre rouge
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Lait, Blé, Moutarde, Sésame, Sulfites, Triticale, Arachides, Soya)
7 g
Coriandre
7 g
Persil
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Oignon rouge
1 pièce(s)
Poivron vert
1 pièce(s)
Poivron
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
Pas inclus dans votre livraison
4 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Instructions
- Remove any brown spots. Cut potatoes into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the Smoked Paprika Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden-brown.
- Finely chop cilantro.
- Finely chop Parsley.
- Peel, then mince or grate garlic.
- Core, then cut peppers into 1/4-inch slices.
- Peel, then cut half the red onion into 1/4-inch slices. Finely chop the remaining onion.
- Add peppers, sliced onion and 1/2 tbsp (1 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to coat. Set aside.
- In a medium bowl whisk together vinegar, 2 tbsp (4 tbsp) oil, parlsey, cilantro, 1 tsp (2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar, and minced red onion.
- Season with salt and pepper to taste. Set aside.
- Pat pork dry with paper towels.
- Season with salt, pepper and remaining Smoked Paprika -Garlic Blend.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 2-3 per side, until golden.
- Transfer pork to the baking sheet with the papers and onions. Roast in the middle of the oven for 8-10 min, until cooked through.**
- In a small bowl add the mayo and remaining garlic.
- Season with salt and pepper.
- Divide pork, potatoes and veggies between plates.
- Spoon the chimichurri over the pork.
- Serve garlic mayo on the side for dipping.