step 1
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.
step 2
In a medium bowl, combine Shallot (1) with the Champagne Vinegar (1 Tbsp).
step 3
Add the Baby Beets (225 g) to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the shallot-vinegar mixture. Toss to combine and season with Salt (to taste) and Ground Black Pepper (to taste).
step 4
While the beets cook, in a large pan (nonstick, if you have one), heat Olive Oil (2 tsp) on medium-high until hot. Add the Heirloom Carrots (1/2 bunch) to cook, stirring occasionally, 4 to 6 minutes, or until slightly browned and tender.
step 5
Add a third of the Butter (1 Tbsp) and Water (120 mL), season with Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally, 6 to 8 minutes, or until the water has evaporated and the carrots are thoroughly coated. Transfer to a bowl; set aside. Wipe out the pan.
step 6
Pat the Boneless, Center-Cut Pork Chops (2) dry with paper towels; season with Salt (to taste) and Ground Black Pepper (to taste) on both sides. In the same pan used to cook the carrots, heat Olive Oil (2 tsp) on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes on the first side.
step 7
Flip and cook 2 to 3 minutes.
step 8
Add the Fresh Thyme (1 bunch), Garlic (2 cloves), and remaining Butter (2 Tbsp) Cook, occasionally tipping the pan and spooning the butter over the pork, 1 to 2 minutes, or until cooked through.
step 9
Transfer to a plate, leaving any drippings (or fond) in the pan. Let the pork rest for at least 5 minutes. Remove and discard the garlic.
step 10
Add the carrots, Hazelnuts (2 Tbsp), and marinated beets to the pan of reserved fond. Cook on medium heat, stirring occasionally, for 1 to 2 minutes, or until thoroughly combined and warmed through; season with Salt (to taste) and Ground Black Pepper (to taste).
step 11
Remove from heat. Add Fresh Mint (1 bunch) to the pan, along with the Arugula (30 g).
step 12
Slice the pork into half-inch pieces. Divide the salad, sliced pork and any juices from the pan between 2 dishes. Enjoy!
