Herby Pork Chops - TEST NOWNWONWON
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Herby Pork Chops - TEST NOWNWONWON

Herby Pork Chops - TEST NOWNWONWON

with Parsley Pesto Sauce and Charred Corn Salsa Farro

This meal has a fantastic variety of flavours. Juicy pan-seared pork chops topped with homemade parsley pesto. Served with a colourful and flavour packed corn salsa over farro, dinner tonight is a fresh take on beloved ingredients! Enjoy!

Allergènes:
Blé

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
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

7 g

Coriandre

1 cs

Épices chimichurri

â…” tasse(s)

Maïs en grains

¾ tasse(s)

Farro

(Contient Blé)

56 g

Oignon rouge, haché

6 g

Ail

1 pièce(s)

Concentré de bouillon de légumes

1 pièce(s)

Citron

7 g

Persil

80 g

Tomato

Pas inclus dans votre livraison

3.5 cs

Huile*

2

Sel et Poivre*

sideBannerName

Informations nutritionnelles

Énergie (kcal)750 kcal
Graisses29 g
dont saturés5 g
Glucides72 g
dont sucres9 g
Fibres11 g
Protéines52 g
Cholestérol105 mg
Sel1150 mg

Ustensiles

•Presse-ail
•Cuillères à mesurer
•Casserole moyenne
•Essuie-tout
•Grande poêle antiadhésive
•Plaque de cuisson
•Zesteur
•Petit bol
•Passoire

Instructions

1 COOK FARRO
1

Preheat the oven to 425°F (to roast pork). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro, half the garlic and half the dry chimichurri. Toast, stirring often, until fragrant, 1 min. Cover farro with enough water to cover (approx. 1-inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, remove pot from heat and set aside.

2 SEAR PORK
2

Meanwhile, pat pork dry with paper towel, then sprinkle over remaining dry chimichurri. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown, 2-3 min per side.

3 ROAST PORK
3

Remove the pan from heat, then transfer seared pork chops to a baking sheet. Roast in middle of oven, until cooked through, 7-9 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Wipe the pan clean and set aside.

4 MAKE PARSLEY PESTO
4

Meanwhile, roughly chop cilantro and parsley. Cut tomato(es) into 1/4-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. In a small bowl, stir together cilantro, parsley, lemon zest, remaining garlic, 1 tbsp lemon juice (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

5 CHAR VEGGIES
5

Heat the same pan (from Step 2) over medium-high heat. When hot, add corn and onions to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are 'charred' or dark golden-brown, 4-5 min.

6 FINISH AND SERVE
6

Drain liquid from farro and return to same pot. Stir in charred veggies, tomatoes, broth concentrate(s) and half the parsley pesto sauce. Thinly slice pork. Divide farro between plates. Top with pork and spoon over remaining parsley pesto sauce. Squeeze over a lemon wedge, if desired.