Pork Paillard with Thyme and Winter Greens Gratin
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Ingredients & Equipment
What we send
- 5 ouncesrainbow Swiss chard
- 6 ouncesdinosaur kale
- 1/8 ouncethyme
- 1yellow onion
- 6 ouncesshredded Brussels sprouts
- 8 ouncesheavy cream
- 2 ouncesshredded Gruyère cheese
- 1/2 cupgluten-free breadcrumbs
- 2boneless pork chops
- 1/3 cuprice flour
- 1 packetunsalted 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
- Tree Nuts
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.
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.
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.
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.
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.
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!