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Pork Chops with Beets, Heirloom Carrots & Hazelnuts

15 INGREDIENTS • 12 STEPS • 35MINS

Pork Chops with Beets, Heirloom Carrots & Hazelnuts

Recipe

4.0

2 ratings
This recipe uses delicious root vegetables to accent the richness of center-cut pork chops. You'll cook beets and marinate them in a tangy mixture of shallots and vinegar. This step mellows the bite of the shallots and infuses the earthy beets with Champagne vinegar delicate brightness.
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This recipe uses delicious root vegetables to accent the richness of center-cut pork chops. You'll cook beets and marinate them in a tangy mixture of shallots and vinegar. This step mellows the bite of the shallots and infuses the earthy beets with Champagne vinegar delicate brightness.
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Blue Apron
Fresh ingredients & great recipes, delivered weekly to your home

35MINS

Total Time

$7.62

Cost Per Serving

Ingredients

Servings
2
us / metric
Boneless, Center-Cut Pork Chop
2
Boneless, Center-Cut Pork Chops
Garlic
2 cloves
Garlic
peeled and smashed
Baby Beet
225 g
Baby Beets
Peel and slice into 1/2-inch rounds
Heirloom Carrots
1/2 bunch
Heirloom Carrots
cut in half lengthwise
Arugula
30 g
Arugula
Fresh Mint
1 bunch
Fresh Mint, thinly sliced
Fresh Thyme
1 bunch
Fresh Thyme
Butter
3 Tbsp
Butter
Hazelnuts
2 Tbsp
Hazelnuts, roasted
Shallot
1
Shallot, minced
Champagne Vinegar
1 Tbsp
Champagne Vinegar
Olive Oil
1 1/3 Tbsp
Olive Oil
Water
120 mL
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
742
Fat
46.2 g
Protein
39.6 g
Carbs
47.7 g
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Blue Apron
Fresh ingredients & great recipes, delivered weekly to your home

Cooking Instructions

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step 1
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high.
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 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 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 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 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!
step 12 Slice the pork into half-inch pieces. Divide the salad, sliced pork and any juices from the pan between 2 dishes. Enjoy!
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