Pork Pizzaiola

with Roasted Potatoes & String Beans

Dig into an old Neapolitan favourite tonight with our take on pork pizzaiola, i.e. juicy chops flavoured pizza-style. The ultra-savoury sauce combines garlic, marinara and Grana Padano cheese. Back in old Napoli, that’s amore!

Cooking time30 minutes


Calories610 / serving

Nutrition per serving:
  • Total Fat: 25g
  • Sugars: 10g
  • Saturated Fat: 7g
  • Protein: 45g
  • Sodium: 650mg
  • Fibres: 8g
  • Total Carbs: 51g

Allergens: Eggs, Milk

We will send you:

  • 300g Pork chops
  • 170g String beans
  • 450g Baby potatoes
  • 2 Garlic cloves
  • 100ml Marinara sauce
  • 25g Grana Padano (contains rennet)
  • 11g Pizzaiolo’s Special spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, onion, basil)

You will need:

  • Medium pan
  • Sheet pan
  • Oil
  • Salt & pepper
  • Parchment paper



Roast the potatoes

Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Set aside in a warm spot.


Mise en place

While the potatoes roast, trim off and discard the stem ends of the string beans. Mince the garlic.


Sauté the string beans

In a medium pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ⅓ of the garlic and sauté, stirring constantly, 30 seconds to 1 minute, until fragrant. Add 1 tbsp water (double for 4 portions); season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Reserve the pan.


Sear the pork

In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops to the pan and sear, 2 to 3 minutes per side, until nicely browned and almost cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.


Make the pan sauce

In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, stirring constantly, 30 seconds to 1 minute, until fragrant. Stir in the marinara sauce and 2 tbsp water (double for 4 portions). Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until warmed through.


Finish & serve

To the pan of sauce, add the seared pork and cook, spooning the sauce over the pork, 2 to 3 minutes, until the pork is cooked through. Divide the pork pizzaiola, sautéed string beans and roasted potatoes between your plates. Top the pork with any remaining pan sauce and the Grana Padano. Bon appétit!

Health Canada recommends cooking Pork to a minimum internal temperature of 71°C