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Pork Paillard

Pork Paillard with Thyme and Winter Greens Gratin

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Recipe Details

Story

This week, Chef Giuseppe takes one of our favorite cheffy methods to the next level. Paillard, the technique of pounding cutlets to make them thin and tender, is something we typically reserve for chicken; here, Giuseppe applies the technique to pork chops, then dredges them in a little rice flour for a perfect sear. They’re browned in the pan with thyme and a little butter for extra richness. On the side, a creamy, gooey gratin with Brussels sprouts, rainbow chard, kale, and Gruyère is the definition of comfort food.

Tags

  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 750
  • Protein 49g
  • Total Carb 52g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    5 ounces
    rainbow Swiss chard
  • dinosaur kale
    6 ounces
    dinosaur kale
  • lemon
    1
    lemon
  • thyme
    1/8 ounce
    thyme
  • yellow onion
    1
    yellow onion
  • shredded Brussels sprouts
    6 ounces
    shredded Brussels sprouts
  • heavy cream
    8 ounces
    heavy cream
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • gluten-free breadcrumbs
    1/2 cup
    gluten-free breadcrumbs
  • boneless pork chops
    2
    boneless pork chops
  • rice flour
    1/3 cup
    rice flour
  • unsalted butter
    1 packet
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided ovenproof pan
  • aluminum foil
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Allergens

  • Soy
  • Peanuts
  • Egg
  • Milk
  • Tree Nuts

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Stack chard and slice crosswise into ½-inch pieces. Stack kale leaves, trim and discard long stems, and slice crosswise into ½-inch pieces. Halve lemon. Set aside 1 thyme sprig for Step 5; finely chop remaining thyme leaves, discarding stems. Peel onion, halve, and thinly slice.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a large high-sided ovenproof pan over medium-high heat. When oil is shimmering, add onion. Cook until soft, 4-5 minutes. Add chopped thyme and cook, stirring, until fragrant, 1 minute. Add Brussels sprouts, chard, and kale, working in batches as needed. Cook until wilted, 3-4 minutes. Season with ¾ teaspoon salt and pepper. Remove from heat, add juice of ½ lemon, and stir to combine.

  3. Finish and bake gratin

    Finish and bake gratin

    Add ¼ cup cream to pan with vegetables (save remainder for your morning coffee). Add Gruyère and stir to warm through, about 1 minute. Taste and add salt and pepper. In a small bowl, stir together breadcrumbs and ½ tablespoon olive oil. Sprinkle breadcrumbs over greens. Cover pan with foil and bake until cheese is bubbling, 10 minutes, then uncover and bake until golden, 5-8 minutes more.

  4. Pound pork

    Pound pork

    While gratin bakes, pat pork dry with paper towel. Using a sharp knife, slice pork chops open horizontally, keeping 1 edge intact, to resemble open books. Place pork between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness, then season all over with ½ teaspoon salt and pepper as desired. 

  5. Dredge and sear pork

    Dredge and sear pork

    Place rice flour on a large plate. Dredge pork in rice flour, shaking off excess. Heat butter and 1 teaspoon olive oil in a large nonstick pan over medium heat. When butter is foamy, add pork and whole thyme sprig and sear until pork is cooked through and no longer pink, 4-5 minutes per side. Remove and discard whole thyme sprig, then transfer pork to a plate to rest for at least 5 minutes.

  6. Plate pork paillard

    Plate pork paillard

    Once baked, allow gratin to cool slightly, about 5 minutes (use this time to pour yourself a glass of something special—an earthy red like Cabernet Franc is a classic pairing for pork). Transfer pork paillard and winter greens gratin to serving plates. Enjoy!

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