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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
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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.
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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.
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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.
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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).
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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.
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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.