Cal Smart Porchetta-Spiced Chops
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Cal Smart Porchetta-Spiced Chops

Cal Smart Porchetta-Spiced Chops

with Roasted Vegetables and Pan Sauce

Meat and veg that is sure to excite, may we introduce our Cal Smart Porchetta-Spiced Chops? With a savoury mixture of herbs and spices, some of the best hearty veg of the season and a delightful pan sauce, this dish is sure to leave you feeling strong!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tbsp

Italian Seasoning

1 tsp

Chili Flakes

1 tbsp

Garlic Puree

227 g

Broccoli, florets

360 g

Yellow Potato

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

½ tsp


½ tsp


2.5 tbsp


½ tsp



Nutrition Values

Calories620 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber9 g
Protein49 g
Cholesterol105 mg
Sodium1530 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.


Medium Bowl
Small Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Measuring Cups
Large Bowl



Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Halve tomatoes. Cut broccoli into bite-sized pieces. Quarter potatoes. Combine Italian Seasoning, 1/2 tsp salt and 1/2 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)

Roast veggies

Add broccoli, potatoes, garlic salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with pepper, then toss to combine. Roast in the middle of the oven until golden-brown and tender, 20-22 min. (NOTE: For 4 ppl, roast in the middle and top of oven rotating halfway through.)

Cook pork

While veggies roast, pat pork dry with paper towels. Season all over with spice mix (from step 1). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear until golden-brown, 2-3 min per side. Transfer pork to baking sheet with veggies. Roast in the middle of the oven until veggies are tender and pork is cooked through, 10-12 min.** (NOTE: For 4 ppl, divide pork between the 2 baking sheets with veggies.)

Make pan sauce

While pork and veggies roast, reheat the same pan over medium. When hot, add onions. Cook stirring often, until softened, 2-3 min. Sprinkle flour over onions and stir to coat. Stir in broth concentrate, garlic puree and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 2-3 min.

Make salad

While sauce cooks, combine vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and arugula and spinach mix. Season with salt and pepper, then toss to coat.

Finish and serve

Thinly slice pork. Divide pork, roasted veggies and salad between plates. Spoon pan sauce over pork.