Pork Chops ‘Parmigiana’ with Roasted Broccoli
over Sun-Dried Tomato & Wilted Greens Orzo
Cooking time
35 minutes
Servings
4
Calories
800 /serving
The whole family will fall under the spell of this deliciously filling ‘parmigiana’ recipe! We tweaked an Italian classic here, smothering panko-crusted pork chops in a rich marinara sauce and melty mozzarella cheese. Instead of spaghetti, we propose the classy comforts of flat-surfaced orzo, which soak up all the herbal flavours of the wilted greens, intensely sweet-tart bursts of the sun-dried tomatoes and our signature Mediterranean-inspired spice blend. Oven-blistered broccoli florets provide a robust green to keep your crew hale and hearty.
We will send you:
- 600g Pork chops
- 60g Baby spinach (or baby greens)
- 1 Broccoli
- 250g Orzo
- 76g Panko
- 30g Sliced sun-dried tomatoes
- 100ml Marinara sauce
- 40g All-purpose flour
- 60ml Heavy cream
- 60g Mozzarella
- 20g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Large oven-safe pan
Strainer
Sheet pan
Olive oil
Salt & pepper
2 Eggs
Parchment paper
Total Fat
25 g
Saturated Fat
9 g
Sodium
1090 mg
Total Carbs
84 g
Sugars
8 g
Protein
56 g
Fibres
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Cut and discard the bottom inch of the broccoli stem. Cut the broccoli into long, thin florets, including the stem. Roughly chop the spinach. Finely chop the sun-dried tomatoes.
Roast the broccoli
On a lined sheet pan, toss the broccoli with a drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
Cook the orzo
While the broccoli roasts, add the orzo to the pot of boiling water; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water and toss with a drizzle of olive oil to prevent sticking. Set aside in a warm spot. Reserve the pot.
Prepare the pork chops
While the orzo cooks, place the flour and panko in two separate shallow bowls; season each with S&P. Crack 2 eggs into a third bowl and beat until smooth; season with S&P. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Working one piece at a time, thoroughly coat the pork in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the panko (pressing to adhere).
Cook the pork chops
In a large, oven-safe pan, heat a thin layer of olive oil on medium. Add the breaded pork chops* to the pan and cook, 3 to 4 minutes per side, until golden brown. Divide the marinara sauce on top of the pork chops. Top with the mozzarella. Transfer to the oven and bake, 3 to 4 minutes, until the cheese is melted and the pork chops are cooked through. If desired, switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
Finish & serve
In the reserved pot, heat a drizzle of olive oil on medium-high. Add the cooked orzo, spinach, cream and sun-dried tomatoes; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until combined; season with S&P to taste. Divide the finished orzo, broccoli and pork chops between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
