Dijon Steak & 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)
10 ounce
Ranch Steak
¼ ounce
Chives
4 teaspoon
Dijon Mustard
Not included in your delivery
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
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.
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.
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.
Add 1 cup water (for 4, 2 cups), half the chicken stock concentrate, and mustard and stir to combine. Add pork chops back to the pan. Cover and simmer, 2-3 minutes.
Uncover, flip pork chops, and cook until pork chops are cooked through and sauce has thickened, 2-3 minutes. (tip: if sauce becomes too thick add an extra splash of water) Turn off heat and set aside until ready to serve.
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.
