My friend Bobby gave me a free trial week of Blue Apron a little while ago, and while we decided it wasn't quite worth it for us to keep the subscription, we loved this recipe. I made it again today with a few very minor modifications (see notes), and we loved it again. I can't wait until we have fresh carrots and beets from our garden this summer to make it again.
- 2 boneless center-cut pork chops
- 2 carrots
- 2 cloves garlic
- 1 red beet
- 1 ounce arugula
- 1 bunch thyme
- 2 Tablespoons butter
- 2 Tablespoons walnuts
- 1 small shallot
- 1 Tablespoon champagne vinegar
- Salt and pepper
- Olive oil
- Wash and dry the vegetables. Heat a small pot of salted water to boiling on high.
- While water is heating up, peel and large dice the beet on a paper towel-lined cutting board. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Peel the garlic; smash each clove once with the side of your knife. Pick the thyme leaves off the stems; discard the stems. Roughly chop the walnuts. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.
- Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl with the shallot-vinegar mixture. Toss to coat; season with salt and pepper. Set aside to marinate for at least 5 minutes.
- While the beet cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until slightly softened and lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots have softened and the liquid has cooked off. Transfer to a plate. Wipe out the pan.
- Pat the pork chops dry with paper towels; season with salt and pepper on both sides. IN the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops; cook 4 to 6 minutes on the first side, or until browned. Flip and add the garlic, thyme and butter; cook, occasionally tilting the pan and spooning the sauce over the pork chops, 3 to 5 minutes, or until the pork chops are cooked through. Transfer to a cutting board, leaving the garlic and any sauce in the pan, and let rest for at least 5 minutes.
- While the pork chops rest, add the marinated beet, cooked carrots and walnuts to the pan of reserved sauce. Cook on medium, stirring occasionally, 1 to 2 minutes, or until heated through; season with salt and pepper to taste. Turn off the heat and discard the garlic. Stir in the arugula until wilted. Slice the rested pork chops crosswise into ½-inch pieces. Divide the finished salad and sliced pork chops between 2 plates. Enjoy!
- I doubled the recipe the second time I made it and used 3 beets because we liked them so much in the salad.
- I used kale instead of arugula the second time, mainly because I had it around.
- I added half of a leek, finely chopped, after adding the water in step 4.
- I left out the walnuts on accident the second time. Oops. I'll add them in again the next time I make this.