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Cal Smart Herby Pork Chops
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Cal Smart Herby Pork Chops

Cal Smart Herby Pork Chops

with Quick Apple Chutney and Smashed Potatoes

Sweet apples and tangy cranberries are a perfect match for tender pork chops. This fresh, DIY chutney is full of bright flavours, both sweet and savoury!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Easy Clean-up
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

340 g

Pork Chops, boneless

360 g

Yellow Potato

170 g

Green Beans

1 unit

Gala Apple

50 g


14 g

Parsley and Thyme

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

¼ cup

Dried Cranberries

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp


Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate72 g
Sugar24 g
Dietary Fiber9 g
Protein46 g
Cholesterol130 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Medium Pot
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


While potatoes cook, trim, then halve green beans. Roughly chop parsley. Strip half the thyme leaves off stems (use all for 4 ppl), then finely chop. Peel, core, then cut apple into 1/4-inch pieces. Peel, then finely chop shallot.

Cook pork

Pat pork dry with paper towels, then season with pepper and 1/2 tsp garlic salt (dbl for 4 ppl). Sprinkle with half the thyme. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min. Carefully wipe pan clean.

Make chutney

Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add apples, cranberries, honey, mustard, vinegar, remaining thyme and 1/4 cup water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min. Cover and set aside.

Cook green beans

While chutney cooks, heat the same pan (from step 3) over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tsp oil (dbl for 4 ppl) and remaining garlic salt. Season with pepper, then toss to coat.

Finish and serve

When potatoes are fork-tender, reserve 1/2 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash in half the reserved potato cooking water, half the parsley, remaining garlic salt and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper. For a lighter consistency, add more potato cooking water, 1-2 tbsp at a time, if desired. Thinly slice pork. Divide pork, potatoes and green beans between plates. Spoon chutney over pork. Sprinkle remaining parsley over top. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)