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Cal Smart Steak-Spiced Pork Chops
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Cal Smart Steak-Spiced Pork Chops

Cal Smart Steak-Spiced Pork Chops

with Green Beans Amandine and Sweet Potato Mash

This elegant feast brings lots of flavour with less calories. The green beans are given the amandine treatment, adding some French flare with toasted almonds!

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

Calorie Smart
Tree nuts

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

340 g

Sweet Potato

170 g

Green Beans

28 g

Almonds, sliced

(Contains Tree nuts)

3 tbsp

Sour Cream

(Contains Milk)

1 unit

Beef Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard)

½ tbsp

Montreal Steak Spice

1 tbsp


(Contains Sulphites)

Not included in your delivery

2 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories580 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber10 g
Protein48 g
Cholesterol110 mg
Sodium790 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
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Measuring Cups
Medium Bowl
Potato Masher


Cook sweet potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) 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. Drain and return sweet potatoes to the same pot, then cover and set aside.


While sweet potatoes cook, trim green beans. Pat pork dry with paper towels. Season with half the Montreal Steak Spice (use all for 4 ppl).

Cook pork

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. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Toast almonds and cook green beans

Heat the same pan over medium. When hot, add almonds. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add green beans and 1/4 cup water (dbl for 4 ppl) to the same pan. Season with salt and pepper. Cook, stirring often, until tender-crisp, 5-7 min. Remove the pan from heat, then stir in almonds and 1 tsp oil (dbl for 4 ppl). Toss to combine. Transfer to a plate. Cover to keep warm and set aside.

Make sauce

Add 1/2 cup water (dbl for 4 ppl), cornstarch, broth concentrate and Dijon to a medium bowl. Whisk together until smooth. Carefully wipe the same pan clean. Add cornstarch mixture to the pan. Bring to a gentle boil over medium, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then season with pepper and whisk in half the sour cream.

Finish and serve

Mash remaining sour cream, salt and pepper into sweet potatoes until smooth. Thinly slice pork. Divide pork, green beans amandine and sweet potato mash between plates. Drizzle sauce from the pan over pork.

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