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RECIPE
14 INGREDIENTS13 STEPS35MIN

Pork Chops with Beets, Heirloom Carrots & Hazelnuts

4.0
2 Ratings

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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.
35MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
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
1 bunch
3 Tbsp
2 Tbsp
Hazelnuts , roasted
1
Shallot , minced
1 Tbsp
1/2 cup
Water
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
751
FAT
46.6 g
PROTEIN
39.8 g
CARBS
49.0 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 tablespoon).
Step 3
Add the Baby Beet (8 ounce) 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 and Pepper (to taste).
Step 4
While the beets cook, in a large pan (nonstick, if you have one), heat Olive Oil (2 teaspoon) 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 tablespoon) and Water (1/2 cup), season with salt and pepper (to taste). Cook, stirring occasionally, 6 to 8 minutes, or until the water has evaporated and the carrots are thoroughly coated.
Step 6
Season with salt and pepper (to taste) and transfer to a bowl; set aside. Wipe out the pan.
Step 7
Pat the Boneless, Center-Cut Pork Chop (2) dry with paper towels; season with salt and pepper on both sides. In the same pan used to cook the carrots, heat Olive Oil (2 teaspoon) on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes on the first side.
Step 8
Flip and cook 2 to 3 minutes.
Step 9
Add the Fresh Thyme (1 bunch), Garlic (2 clove), and remaining Butter (2 tablespoon) Cook, occasionally tipping the pan and spooning the butter over the pork, 1 to 2 minutes, or until cooked through.
Step 10
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 11
Add the carrots, Hazelnuts (2 tablespoon), and marinated beets to the pan of reserved fond. Cook on medium heat, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and warmed through; season with salt and pepper (to taste).
Step 12
Remove from heat. Add Fresh Mint (1 bunch) to the pan, along with the Arugula (1 ounce).
Step 13
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
751
% Daily Value*
Fat
46.6 g
60%
Saturated Fat
19.3 g
97%
Trans Fat
0.0 g
--
Cholesterol
140.2 mg
47%
Carbohydrates
49.0 g
18%
Fiber
17.8 g
64%
Sugars
25.5 g
--
Protein
39.8 g
80%
Sodium
819.4 mg
36%
Vitamin D
--
--
Calcium
263.8 mg
20%
Iron
7.8 mg
43%
Potassium
334.0 mg
7%
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