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
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
-
Divide pork, roasted carrots and parsnips, and pasta between plates. Garnish with remaining chives and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some loved the Dijon and chive butter sauce, while others found the pasta bland; consider adding extra seasoning to taste 🍲.
- Ease of prep: A few found the recipe complicated with many steps; simplifying the sauce process might help.
- Suggestions: Reduce water in the sauce for a thicker consistency; cook vegetables for less time to avoid overcooking.
- Portions: Many felt there was too much pasta; consider adjusting the pasta-to-protein ratio for balance.
- Vegetables: Parsnips were a delightful surprise for many; roasting brings out their sweet flavor 🥕.
Reviews from our home cooks
2.5 stars. Adding 2 c. of water to the onion/pan sauce is too much! Cooked it down as much as possible but it was not enjoyable. Also, despite the pasta water, all the butter, stock concentrate, chives, and seasonings, the cavatappi was dry and didn't have much flavor (ended up using the runny pan sauce to supplement). Finally, the temp and amount of cook time for the vegetables is too much. For this menu item, following the recipe is a mistake.
Loved this one! So much flavor! I did have a little trouble getting the gravy to thicken properly. But we loved this
I loved the Chive Butter Sauce. I would rather have had something less sweet than the parsnips. The rest was perfect.
Delicious meal! I'd never tried parsnips before and really enjoyed them in this dish!
Delicious and hearty, very heavy meal but can fit a mood. Too bad the carrots arrived rotten.
This is my new favorite comfort meal. I'd love to have this frequently!
Although border for Nov 30 was a day late all was still as always, soooo easy and delicious
Tasty, but sauce was too oniony. Also complicated/too many steps.
Just wasn't what I expected and was average on taste. Very filling
Carrots were good. Parsnips were soft, didn't use. Way too much pasta. We added Parmesan cheese to it as it needed more flavor. Surprised at the lack of flavor in pork chops. It smelled so good cooking, but it didn't really seem to flavor the pork as we hoped. Good though. Just not great.
