Pork Chop Meal
This pan seared pork chop with lemon herb vinaigrette is delicious. The lemon balances out the flavours throughout the dish.
In this recipe, you’ll find a complete meal, from the protein, to carbs and vegetables. I like having pork chops with potatoes, and my favourite way to make them is mashed! Mashed potatoes are so creamy and good. My special ingredient is garlic! if you have time, you can elevate your dish by roasting the garlic ahead of time. This usually takes quite a long time in the oven, so I would suggest making it ahead of time, or if you have another meal in the oven, pop in some garlic for this recipe.
I like adding milk to my potatoes to give it that creamy texture without the use of a lot of butter or margarine. I feel less greasy after eating the mashed potatoes if I use milk. An alternative, you can also use a plant based milk, such as almond milk. You want to choose a plant based milk with a neutral flavour. For example, coconut milk is a bit too overpowering for me.
When cooking the pork chops, you want the outside to be nice and golden brown, but not burnt. I always ensure my pan is cooking at a medium-high heat. I don’t want to keep it on high, as it will burn the outside, and not cook the inside to my desired temperature.
In order to ensure that the pork is cooked, I always double check with a meat thermometer. This ensures I have it at the perfect temperature, and that it will not be chewy. You can find them at the grocery store for about $10, and it is honestly one of the best kitchen gadgets I have purchased.
I try to time my items so that everything is ready at the same time. Therefore I would start with the potatoes, as those take the longest, and then move onto the pork and the beans.
I got this meal sent to me from Good Food. They send pre portioned ingredients to your door and you prepare the meals. I would suggest getting the bigger portion so that you can save some for leftovers, and this is quite labour intensive for just 2 servings! I have modified the recipe to fit my needs, especially if I were to make this again at home with ingredients I usually have in my kitchen. I still want the zesty lemon taste, but without the expensive price tag!
If you enjoyed this recipe, check out the other recipes on the blog!
Pan-Seared Pork Chops with Lemon-Herb Vinaigrette
- 2 Pork chops
- String beans
- 8 Potatoes
- 2 tbsp butter
- 1 Lemon; zest and juice
- 30 ml Whole-grain mustard
- 30 g Vegetable demi-glace
- 2 minced garlic cloves
- 1/4 cup milk
- 1 Bunch of oregano
- 2 tsp Herbs spice blend garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar
- salt and pepper to taste
- Boil the potatoes for 15 minutes until it is tender. Strain the water and then add 2 tbsp butter, 1/4 cup milk and garlic. Mash. Add additional milk if you want a creamier texture. Add salt and pepper to taste.
- In a medium pan, heat oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and Salt and pepper. Add the pork chops to the pan and cook, partially covered, 3 to 5 minutes per side, or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
- In another pan, heat oil on medium-high and sauté the string beans for 1-2 minutes, until soft. Add a tbsp of water and continue to cook for another minutes. Toss with a bit of oil and half of your lemon zest.
- Lemon-herb vinaigrette
- In a pan heat oil on medium. Add the whole-grain mustard, 1 tbsp lemon juice and 2 tbsp water and cook for 2 minutes; stirring constantly. Add the demi-glace, 1 tbsp milk, spices blend, salt, pepper, remaining lemon zest and as much oregano as you’d like. Continue cooking for a few minutes. Place on top of cooked pork chops.