Calabrian Honey Pork Chops with Roasted Vegetables & Almonds

Calabrian Honey Pork Chops

with Roasted Vegetables & Almonds

40 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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From the Test Kitchen

For a sweet and tangy complement to roasted cauliflower, snow peas, and pepper, you'll finish it all with tart sherry vinegar, salty capers, and sweet currants for Sicilian-style flair.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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Nutrition Label
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fresh
ingredients
Calabrian Honey Pork Chops with Roasted Vegetables & Almonds
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 heads Multicolored Or White Cauliflower
  • 2 Bell Peppers
  • ½ lb Snow Peas
  • 1 Tbsp Calabrian Chile Paste
  • 2 Tbsps Honey
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • ¼ cup Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Sherry Vinegar
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast the vegetables
2 Roast the vegetables

Transfer the snow peas, cauliflower florets, and pepper strips to two sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish & serve your dish
4 Finish & serve your dish

Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, cheese (crumbling before adding), and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the vegetables

Transfer the snow peas, cauliflower florets, and pepper strips to two sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Finish & serve your dish

Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, cheese (crumbling before adding), and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!

Finish & serve your dish
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