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Pork Chops with Creamy Chive Sauce
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Pork Chops  with Creamy Chive Sauce

Pork Chops with Creamy Chive Sauce

and Cauliflower Mash and Garlicky Bok Choy

Whether you're giving keto a go for the first time, or have been following it for a while, this recipe is sure to satisfy. Simple to cook and full of flavour, it's bound to become a favourite in no time.

étiquettes:
Cétogène
Allergènes:
Lait
Moutarde
Sulfites

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.

Durée de préparation30 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

4 pièce(s)

Côtelettes de porc, avec os

2 pièce(s)

Oignons verts

285 g

Chou-fleur, en fleurons

2 pièce(s)

Gousses d'ail

7 g

Ciboulette

237 ml

Crème

(Contient Lait)

1.5 cc

Moutarde de Dijon

(Contient Moutarde, Sulfites)

½ tasse(s)

Cheddar blanc, râpé

(Contient Lait)

1 pièce(s)

Bok choy de Shanghai

Pas inclus dans votre livraison

2 cs

Beurre non salé*

(Contient Lait)

0.13 cc

Sel*

0.13 cc

Poivre*

1 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)562 kcal
Énergie (kJ)2353 kJ
Graisses53 g
dont saturés31 g
Glucides15 g
dont sucres7 g
Fibres4 g
Protéines14 g
Cholestérol148 mg
Sel0 mg

Ustensiles

Casserole moyenne
Passoire
Verre doseur
Grande poêle antiadhésive
Essuie-tout
Papier aluminium
Cuillères à mesurer
Poêle antiadhésive moyenne
Presse-purée

Instructions

1

Before starting, wash and dry all produce. Thinly slice green onions. Peel, then mince or grate garlic. Cut bok choy into 1-inch pieces. Thinly slice chives.

Cook cauliflower
2

Add cauliflower and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return cauliflower to the same pot, off heat. Cover to keep warm. Set aside.

Cook pork
3

Meanwhile, pat pork dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.**Transfer pork to a plate. Cover with foil to keep warm. Carefully wipe the pan clean.

Make sauce
4

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then green onions, chives, Dijon and 3/4 cup (1 1/4 cups) cream. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Cook bok choy
5

Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.

Finish and serve
6

Add cheese, 1 tbsp (2 tbsp) butter and remaining cream to pot with cauliflower. Using a potato masher, mash until creamy. Thinly slice pork. Divide pork, cauliflower mash and garlicky bok choy between plates. Spoon creamy chive sauce over pork.

7

If you've opted for double pork chops, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of pork chops. Work in batches, if necessary.