Balsamic Rosemary Pork Chops

Name: Balsamic Rosemary Pork Chops with Colavita Aged Balsamic Vinegar of Modena, Garlic Herb Toast & Roasted Green Beans
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Green Beans; ¼ ounce Rosemary; 1 unit Demi-Baguette; 10 ounce Pork Chops; 1 unit Chicken Stock Concentrate; 5 teaspoon Balsamic Vinegar; 2 tablespoon Garlic Herb Butter; 2 teaspoon Sugar; 1 tablespoon Cooking Oil; Salt; Pepper

with Colavita Aged Balsamic Vinegar of Modena, Garlic Herb Toast & Roasted Green Beans

Recipe Development TeamPublished on April 12, 2022

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(4.2K customers rated)

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Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Complement those chops with a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).

Tags:

Easy Prep

•Calorie Smart

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

¼ ounce

Rosemary

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

10 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

Not included in your delivery

2 teaspoon

Sugar

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories590 kcal

Fat31 g

Saturated Fat13 g

Carbohydrate45 g

Sugar11 g

Dietary Fiber3 g

Protein32 g

Cholesterol115 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary; toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, Colavita Aged Balsamic Vinegar of Modena, 1⁄4 cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).

• Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.