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Pan-Roasted Pork Chops with Orange Chai Confit & Cauliflower-Thyme Mash

Juicy Hidden Stream pork chops glazed with orange-chai confit and served over creamy cauliflower-thyme mash.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 502 Fat: 21g Carbs: 41g Protein: 21g

ABOUT THE DISH

“Confit,” in French cooking, means to preserve typically in a liquid of rendered fat and/or a sweet syrup as we have here. This juicy pork chop is glazed with an orange-chai preserve created by our partners at Serious Jam!

Ingredients
Orange-chai jam
Cauliflower
Thyme
Green Onions
Shallot
Garlic
Brown Sugar
Heavy Cream
Pork chops

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Medium oven-safe sauté pan

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 350ºF. Wash and dry all produce. Remove cauliflower from stem, cut into medium florets. Remove thyme leaves from stem and chop. Mince or grate garlic. Peel and mince shallot. Remove root from green onion and thinly slice.

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Step 2: COOK THE CAULIFLOWER

Place cauliflower, 1½ cups water and a pinch of salt and pepper in medium pot. Cook covered and simmering until cauliflower is very tender, about 15 min. Drain well and place back into the pot. While cauliflower is cooking, begin to season the pork chops (Step #3).

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Step 3: SEASON THE PORK

Rub pork chops with brown sugar, shallot, garlic, and a pinch of salt and pepper until brown sugar begins to soften.

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Step 4: COOK THE PORK CHOPS

Heat 1 Tbsp. oil in medium sauté pan. Add pork chops and sear, about 2 min; flip pork chops. Top with orange-chai jam and transfer to oven. Roast pork chops until fully cooked, about 4-6 min. While pork chops roast, finish the cauliflower mash (Step #5). USDA recommends cooking pork chops to an internal temperature of 145ºF.

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Step 5: FINISH THE CAULIFLOWER

Mash cauliflower with thyme, green onion, and heavy cream using a potato masher until desired consistency. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the cauliflower mash between two plates. Top with pork chops and drizzle with orange-chai confit pan sauce. Enjoy!