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RECIPE
15 INGREDIENTS 12 STEPS 35min

Pork Chops with Beets, Heirloom Carrots & Hazelnuts

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.
Pork Chops with Beets, Heirloom Carrots & Hazelnuts Recipe | SideChef
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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Fresh ingredients & great recipes, delivered weekly to your home
http://www.blueapron.com
35min
Total Time
$7.62
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 cloves
peeled and smashed
1 1/2 cups
Peel and slice into 1/2-inch rounds
1/2 bunch
Heirloom Carrots
cut in half lengthwise
1 1/2 cups
1 bunch
Fresh Mint , thinly sliced
3 Tbsp
2 Tbsp
Hazelnuts , roasted
1
Shallot , minced
1/2 cup
Water
to taste
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
742
FAT
46.2 g
PROTEIN
39.6 g
CARBS
47.7 g

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 2
In a medium bowl, combine Shallot (1) with the Champagne Vinegar (1 Tbsp) .
Step 3
Add the Baby Beets (1 1/2 cups) 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 (1/2 Tbsp) 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 (1/2 cup) , 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 (1/2 Tbsp) 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 (1 1/2 cups) .
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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Nutrition Per Serving
Calories
742
% Daily Value*
Fat
46.2 g
59%
Saturated Fat
19.2 g
96%
Trans Fat
0.0 g
--
Cholesterol
140.2 mg
47%
Carbohydrates
47.7 g
17%
Fiber
17.8 g
64%
Sugars
25.5 g
--
Protein
39.6 g
79%
Sodium
818.8 mg
36%
Vitamin D
--
--
Calcium
256.6 mg
20%
Iron
7.7 mg
43%
Potassium
318.0 mg
7%
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