St.Jean Baptiste Grilled Pork Chop
with potato gratin, green beans and blueberry compote- Lait
- Blé
- Moutarde
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Gluten
- Oeuf
- Poisson
- Blé
- Crustacés
Juicy grilled pork chop with caramelized sweet potato and potato gratin, zest mustard green beans, and a bold blueberry compote. An unforgettable fusion of smoky, creamy and tangy flavors.
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Patate douce
300 g
Pomme de terre à chair jaune
113 ml
Crème
(Contient: Lait)
20 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
170 g
Haricots verts
2 pièce(s)
Confiture de bleuets
2 cs
Vinaigre de vin rouge
(Peut contenir : Noix, Lait, Moutarde, Sésame, Soya, Oeuf, Poisson, Blé)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Sulfites, Gluten, Oeuf, Poisson, Blé, Crustacés)
7 g
Ciboulette
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cc
Sel*
½ cc
Poivre*
1 cs
Huile*
Ustensiles
Instructions
- Before starting, preheat the oven to 450˚F.
- Preheat the grill to medium-high heat (approx. 450˚F)
- Wash and dry all produce.
- Cut potatoes and sweet potato into 1/4-inch-thick rounds.
- Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Whisk in Cream Sauce Spice Blend and three-quarters of the thyme. Season with pepper. Whisk to combine, 1 min.
- Whisk in 1/2 cup (1 cup) water. Once mixture is smooth, whisk in cream.
- Carefully arrange half the potatoes in an even layer in the pan with cream sauce, then top with half the parmesan. Repeat with remaining potatoes, then top with remaining parmesan.
- Bring to a boil over high.
- Once boiling, remove from heat (NOTE: If you don't have an oven-proof pan, carefully transfer potato mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]
- Bake in the oven until potatoes are tender and golden-brown, 22-28 min.
- To a medium bowl, add green beans, 1 tbsp (2 tbsp) oil, half the grainy mustard and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange bean mixture on one side of the foil. Fold foil in half over bean mixture and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches, using 2 sheets of foil per pouch.)
- Pat pork dry with paper towels. Drizzle with 1/2 tbsp (1 tbsp) oil, season with salt and pepper.
- Add pork to the grill. Close lid and grill for 3-5min per side, until cooked through**
- Place pouch with beans on one side of the grill. Close lid and grill over medium-high for 6-8 min, until tender.
- Bring pork and green beans inside. Cover pork loosely with foil, then set aside to rest for 5 min before slicing.
- When scalloped potatoes are done, carefully remove from the oven and let rest for at least 5 min. (NOTE: The pan's handle will be very hot.)
- Cover and keep in a warm spot until ready to serve. (TIP: Pop into the oven right before serving to ensure cheese is melted, 3-4 min.)
- Sprinkle crispy shallots over top.
- Thinly slice chives.
- In a small bowl, combine blueberry jam, red wine vinegar and remaning grainy mustard. Season with salt and pepper
- Slice pork, if desired.
- Divide potato gratin, pork and green beans between plates.
- Spoon blueberry sauce over pork.
- Sprinkle chives on top of potato gratin.
