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Pork Chops with Beets, Heirloom Carrots & Hazelnuts
Recipe

15 INGREDIENTS • 12 STEPS • 35MINS

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.
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Blue Apron
Fresh ingredients & great recipes, delivered weekly to your home
http://www.blueapron.com
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.
35MINS
Total Time
$7.62
Cost Per Serving
Ingredients
Servings
2
us / metric
Garlic
2 cloves
Garlic
peeled and smashed
Baby Beet
1 1/2 cups
Baby Beets
Peel and slice into 1/2-inch rounds
Heirloom Carrots
1/2 bunch
Heirloom Carrots
cut in half lengthwise
Arugula
1 1/2 cups
Fresh Mint
1 bunch
Fresh Mint, thinly sliced
Fresh Thyme
1 bunch
Butter
3 Tbsp
Hazelnuts
2 Tbsp
Hazelnuts, roasted
Shallot
1
Shallot, minced
Olive Oil
4 tsp
Water
1/2 cup
Water
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
742
Fat
46.2 g
Protein
39.6 g
Carbs
47.7 g
Add to plan
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Pork Chops with Beets, Heirloom Carrots & Hazelnuts
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author_avatar
Blue Apron
Fresh ingredients & great recipes, delivered weekly to your home
http://www.blueapron.com
Cooking InstructionsHide images
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 (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 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 (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 (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 (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 (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!
step 12 Slice the pork into half-inch pieces. Divide the salad, sliced pork and any juices from the pan between 2 dishes. Enjoy!
Tags
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American
Gluten-Free
Shellfish-Free
Dinner
Pork
Father's Day
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