Careme Recipes

Ingredients

• Kroger® Pork Center Cut Chop Bone In

  1 lb, about 2 bone-in chops, 3/4 to 1 inch thick 4.79
• Green Asparagus

  1 lb 4.99
• Red Potatoes

  1 lb 1.29
• Green Top Red Radishes

  1 ct 1.99
• Organic Parsley

  1 ct 1.99
• Fresh Organic Lemon - Each

  1 each 2.00
• Dijon mustard

  1 tbsp
• Olive oil

  3 tbsp, divided
• Butter

  1 tsp
• Garlic

  1 ct 1.50
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound red potatoes and cut into 1-inch pieces. Trim 1 pound asparagus. Thinly slice 4 to 5 radishes from 1 bunch green top red radishes. Chop 2 tablespoons parsley. Mince 1 clove garlic. Juice half of 1 lemon and cut the other half into wedges.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 20 to 25 minutes, turning once, until browned and tender.
3. When the potatoes have roasted 10 minutes, add the asparagus to the other side of the pan with 1/2 tablespoon olive oil and a pinch of salt. Roast 10 to 12 minutes more, until crisp-tender. Remove the asparagus if it finishes before the potatoes.
4. In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth. Set aside.
5. Pat dry the pork chops and season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Heat a skillet over medium-high heat with 1/2 tablespoon olive oil. Cook the 2 pork chops for about 4 to 5 minutes per side if they are 3/4 to 1 inch thick, until browned and the center reaches 145°F. Transfer to a plate to rest.
7. Lower the heat to medium-low. Add 1 teaspoon butter to the skillet, then add the minced garlic and stir for about 20 seconds until fragrant. Spoon a little of the buttery garlic over the resting pork chops.
8. Toss the hot roasted potatoes with the Dijon-lemon dressing, sliced radishes, and chopped parsley.
9. Plate the warm mustard potato salad with the asparagus and pork chops alongside. Serve with lemon wedges for squeezing.

Ingredients

• Tyson Boneless Pork Loin Center-Cut Chops

  1 lb, about 2 chops, 3/4 to 1 inch thick 6.79
• Simple Truth Organic® Pink Lady Apples – 2 Pound Bag

  1 apple 3.99
• Jumbo Yellow Onions

  1/4 lb 1.49
• Carrots

  1 lb 1.69
• Organic Kale

  1/2 lb 2.99
• Simple Truth Organic® Rosemary

  0.5 oz 2.79
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  1 ct 1.50
• Olive oil

  2 tbsp, divided
• Butter

  2 tbsp, divided
• Chicken broth or water

  1 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp

Instructions

1. Peel 1 pound carrots and cut on a diagonal. Thinly slice 1/4 pound yellow onion. Core and thinly slice 1 apple. Chop 1 teaspoon rosemary leaves. Mince 2 cloves garlic. Strip the tough stems from 1/2 pound kale and tear the leaves into pieces.
2. Bring a saucepan of salted water to a boil and cook the carrots for 6 to 8 minutes until just tender. Drain, then toss with 1 tablespoon butter, a pinch of salt, black pepper, and a small squeeze of lemon.
3. Pat dry the pork chops and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Cook the 2 pork chops for about 4 to 5 minutes per side if they are 3/4 to 1 inch thick, until browned and the center reaches 145°F. Transfer to a plate to rest.
5. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onion. Cook 3 minutes until softened. Add the apple and cook 2 more minutes. Stir in the rosemary and garlic for 30 seconds.
6. Add 1 cup chicken broth or water and simmer 4 to 5 minutes until lightly reduced into a true pan sauce. Swirl in the remaining 1 tablespoon butter. Return the pork chops briefly to the skillet and spoon the sauce over them.
7. In a second pan or the emptied carrot pot, add the kale with 2 tablespoons water and cook 2 to 3 minutes until wilted. Season with a squeeze of lemon and a pinch of salt.
8. Plate the kale and buttered carrots first, then top with the pork chops and spoon over the apple-onion-rosemary pan sauce.

Ingredients

• Boneless Pork Loin Center-Cut Chops

  1 lb 7.29
• San Gennaro Traditional Italian Polenta

  18 oz 4.49
• Simple Truth Organic® Sliced White Mushrooms

  8 oz 3.79
• Organic Spinach

  1 ct 3.49
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  10 oz 3.99
• Garlic

  1 ct 1.50
• Organic Italian Parsley

  1 ct 2.49
• Olive oil

  2 tbsp
• Butter

  1 tbsp
• Chicken broth or water

  1/3 cup
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp
• Red pepper flakes

  pinch
• Gabbiano Chianti Classico Red Wine

  750 ml $13.99 (sale)

Instructions

1. Slice the 18-ounce tube of polenta into 8 rounds and pat dry. Mince 2 cloves garlic. Halve the 10 ounces cherry tomatoes. Chop 2 tablespoons parsley. Pat dry the 1 pound boneless pork chops and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the polenta rounds and cook 3 to 4 minutes per side until golden and lightly crisp. Transfer to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet and sear the pork chops 3 to 4 minutes per side until browned and cooked through. Transfer to a plate to rest.
4. Lower the heat to medium. Add the mushrooms and cook 4 minutes until browned. Stir in the garlic and a pinch of red pepper flakes for 30 seconds. Add the cherry tomatoes and cook 2 to 3 minutes until they soften and release juices.
5. Add 1/3 cup chicken broth or water and 1 tablespoon butter, stirring into a light sauce. Add the spinach and cook just until wilted. Stir in half the parsley.
6. Return the pork chops to the pan for 1 minute to coat with the sauce.
7. Plate the crisp polenta rounds, spoon the mushroom-tomato-spinach mixture over and around them, and top with the pork chops. Finish with the remaining parsley.