Dijon Pork Chops & Cavatappi
with Roasted Carrots, Parsnips & Chive Butter Sauce
- Wheat
- Milk
Succulent Dijon-coated pork chops pair with springy cavatappi swirled in a silky chive butter sauce for a comforting, ready-any-night meal. Roasted carrots and parsnips bring warm, caramelized sweetness to every bite—an easy, satisfying dinner that’s rich, cozy, and downright delicious.
Ingredients
6 ounce
Carrot
1 unit
Onion
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
6 ounce
Parsnip
2 tablespoon
Flour
(Contains: Wheat)
¼ ounce
Chives
4 teaspoon
Dijon Mustard
10 ounce
Pork Chops
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
- Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Finely chop chives.
- Toss carrots and parsnips on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, reserve 2 tsp flour (4 tsp for 4 servings) in a small bowl. Place remaining flour in a shallow dish and season with salt.
-
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4), then drain. Return pasta to pot.
-
Pat pork* dry with paper towels; season all over with salt and pepper. Working one piece at a time, coat pork in seasoned flour. Gently shake off excess.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned, 2-3 minutes per side. Transfer to a plate. (The pork will finish cooking in the next step.)
-
Reduce heat under pan to medium and add 1 TBSP butter (2 TBSP for 4 servings), onion, salt, and pepper. Cook, stirring occasionally, until onion begins to brown and soften, 2-3 minutes.
- Add reserved flour to pan; cook until slightly golden, 30-60 seconds. Add mustard, half the stock concentrates, and 1 cup plain water (2 cups for 4 servings); stir to combine.
- Return pork to pan. Cover and simmer for 2-3 minutes.
-
Uncover, flip pork, and cook until pork is cooked through and sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, add another splash of plain water.
-
Return pot with pasta to medium-high heat. Stir in half the chives, remaining stock concentrate, ¼ cup reserved pasta cooking water, and 3 TBSP butter (½ cup reserved pasta cooking water and 6 TBSP butter for 4 servings). Cook, stirring, until butter has melted and pasta is evenly coated in sauce, 2-3 minutes. (If sauce seems too thick, add another splash of reserved pasta cooking water.)
-
Season with salt and pepper.
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Divide pork, roasted carrots and parsnips, and pasta between plates. Garnish with remaining chives and serve.
