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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