Pan-Roasted Ribeye Pork Chops with Basil Aioli & Bacon-Corn Succotash from Marley Spoon
What dishes are on your family's menu? Here at my farm, everyone gets to enjoy Marley Spoon!
Every week, I receive several meal kits to test in my kitchen and share with my staff. I like to try as many recipes as possible to ensure we're sharing the best ones with all of you. Yesterday, my housekeeper Enma Sandoval cooked one of the kits I selected from the current menu - Pan-Roasted Ribeye Pork Chops with Basil Aioli & Bacon-Corn Succotash - low carb, high protein, and full of flavor! The entire dish was cooked in under 30-minutes. And as always, all the main ingredients are pre-measured, pre-packaged, and included with the delivery. Marley Spoon features so many inspiring recipes, including some of my own, and you can choose the ones that best fit your family's lifestyle. It's a win-win! Subscribe now by clicking anywhere on a highlighted link.
Here are some photos.
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- Whenever we cook our Marley Spoon meal kits, we remove all the ingredients and place them on the counter. These ingredients are pre-portioned and come in easy to open packaging. All one needs to provide is the olive oil, salt, and pepper if needed.
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- One of the great things about these meal kits is that it includes a large recipe card with the photo of the finished dish on the front with the estimated cooking time listed…
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- … And images on the back showing each of the main preparation steps. Plus, we include the ingredients list, the tools or supplies necessary, and a rundown of the nutrition values. These recipe cards are great to save for future use.
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- Step one: finely chop the onion – if you don’t want to use the entire onion, you can save half to use later.
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- Then finely chop two teaspoons of garlic. When cooked, garlic’s pungency mellows and provides a rich, nutty flavor to foods.
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- Two small zucchinis are provided for this recipe. Cut them both into quarter-inch pieces.
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- All the chopped ingredients are set aside. This preparation is called “mise en place” – a French culinary term that means “everything in its place.” It refers to the practice of preparing and organizing all the ingredients and equipment before cooking begins, so everything is ready promoting efficiency and order in the kitchen.
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- Next, the bacon is also cut into quarter-inch pieces.
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- Here, Enma pats the pork dry and seasons with salt and pepper.
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- Enma heats one tablespoon oil in a medium skillet over medium-high heat until it is shimmering. She is using a Martha Stewart nonstick pan.
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- Once heated, Enma adds the pork one piece at a time. It should sizzle vigorously.
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- The pork should cook until it is golden brown and medium – it should have an internal temperature of 145-degrees Fahrenheit and cooked approximately two to three minutes per side.
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- After it is cooked through, Enma places it on a plate and keeps it in a warm oven. One can also plate the pork and cover with aluminum foil to keep warm.
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- Next, in the same skillet, Enma cooks all the bacon over medium-high heat, stirring occasionally until brown and crisp. This takes a few minutes.
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- She adds the chopped onions and garlic plus a pinch of salt.
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- Everything is cooked until softened. A wooden spatula is used to carefully dislodge any browned bits.
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- To the same skillet, Enma adds the zucchini, corn and edamame, or young soy beans. Enma seasons with salt and pepper and cooks them while stirring until the vegetables are softened.
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- Then any resting juices from the pork chops are added plus a tablespoon each of butter ad water and a teaspoon of apple cider vinegar. The skillet is removed from the heat and the ingredients are stirred until creamy.
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- Finally, in a small bowl, Enma mixes the basil pesto and mayonnaise. Everything is now ready to plate and serve.
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- The pork is sliced and served alongside the succotash and basil aioli.
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- This dish is quick and easy to prepare and so flavorful. Plus there’s more than enough for two or four, depending on the meal kit size. Sign up for Marley Spoon today and enjoy these dishes with us.
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