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Cal Smart Pork Peperonata
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Cal Smart Pork Peperonata

Cal Smart Pork Peperonata

with Pearl Couscous

Tonight's feature is the colourful bell pepper. Sweet bell peppers stewed with onions, garlic, and tomato; it's the perfect pairing for pan-seared pork chops and buttery pearl couscous. With flavours this big you won't believe it's under 650 calories per portion!

Calorie Smart 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 Time30 minutes


serving amount

340 g

Pork Chops, boneless

113 g

Red Onion

320 g

Sweet Bell Pepper

7 g


¾ cup

Pearl Couscous

(Contains Wheat)

1 tbsp

Garlic Puree

80 g


2 tbsp

Tomato Sauce Base

1 tbsp

Italian Seasoning

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

3 tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories630 kcal
Fat16 g
Saturated Fat5 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber8 g
Protein50 g
Cholesterol115 mg
Sodium420 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.


Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups



Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Core, then cut the peppers into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Pat pork dry with paper towels, then season with Italian Seasoning, salt and pepper.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear until golden-brown, 2-3 min per side, then transfer directly to a baking sheet. Bake pork in the middle of the oven until cooked through, 8-10 min.**

Make coucous

While pork cooks, heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water and 1 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min. Drain and return couscous to the same pot, off heat.

Make peperonata

Reheat the same pan ( from step 2 ) over medium-high. When hot, add 1 tsp oil, then peppers and onions. Season with salt. Cook, stirring often, until peppers soften, 4-5 min. Add tomato sauce base, tomatoes, garlic puree and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens, 2-3 min.

Finish and serve

Add 1/2 tbsp butter (dbl for 4 ppl) to the couscous, then stir to coat. Slice pork. Divide couscous between plates. Top with peperonata and pork. Tear basil over top the peperonata.