Côtelettes de porc à l’ail coupe hôtel

Très riche en fibres

avec sauce balsamique-bleuets

35 min

Difficulté: 2/3

Canadienne

Ingrédients : Côtelette de porc assaisonnée (porc, eau, sel de mer, sucre de canne, bouillon de porc, extrait de romarin) • Pomme de terre jaune • Pois sucrés • Petites tomates • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Échalote • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Thym • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Speciality

Ingrédients

Côtelettes de porc, avec os

2 unit(s)

Pommes de terre à chair jaune

350 g

Pois sucrés

113 g

Petites tomates

113 g

Échalote

1 unit(s)

Thym

7 g

Gousses d'ail

2 unit(s)

Crème

113 mL

Fromage de chèvre, émietté

0.5 cup

Confiture de bleuets

2 unit(s)

Vinaigre balsamique

2 tbsp

Sel d'ail

4 g

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.25 tsp

Beurre non salé

2 tbsp

Preparation

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Quarter potatoes.
To a large post, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.

Meanwhile, trim sugar snap peas.
Carefully pierce tomatoes with a fork.
Peel, then cut shallot into 1/8-inch slices.
Peel, then mince or grate garlic.
Strip thyme leaves from stems, then finely chop.
Pat pork chops dry with paper towels. Season with pepper and half the garlic salt.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry for 2-3 min per side, until golden.
Remove from heat, then transfer pork chops to an unlined baking sheet.
Roast in the top of the oven for 8-12 min, until cooked through.**
Carefully wipe the pan clean.
When pork chops are done, transfer to a clean cutting board to rest for 2-3 min.

Reheat same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then sugar snap peas. Cook for 1 min, stirring occasionally, until peas begin to soften.
Add tomatoes. Cook for 2-3 min, stirring occasionally, until sugar snap peas are tender-crisp and tomatoes begin to burst. Season with salt and pepper.
Transfer veggies to a plate.

Reduce heat to medium.
To the same pan, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook for 1-2 min, stirring often, until softened.
Add garlic. Cook for 1 min, stirring often, until fragrant.
Add jam, vinegar, half the thyme and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly. Season with salt and pepper, then stir to combine.

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat.
Mash goat cheese, cream, remaining thyme, remaining garlic salt and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with pepper.
Thinly slice pork chops.
Stir any resting juices from pork chops into sauce.
Divide mashed potatoes, veggies and pork between plates.
Spoon blueberry-balsamic sauce over pork.