St.Jean Baptiste Grilled Pork Chop
with potato gratin, green beans and blueberry compote
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.
Produit dans un établissement 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
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.
