Carb Smart Mustard-Fig Pork Chops
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Carb Smart Mustard-Fig Pork Chops

Carb Smart Mustard-Fig Pork Chops

with Rosemary-Roasted Vegetable Medley

A medley of veggies and fragrant rosemary are roasted until golden to go alongside these snappy pork chops. The fig and mustard sauce spooned on top pairs beautifully with all those wonderful flavours!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tsp

Garlic Salt

170 g


170 g

Brussels Sprouts

1 sprig


2 tbsp

Fig Spread

25 g


1 unit(s)

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

113 g


Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

2.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories660 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate38 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol145 mg
Sodium1180 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.


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



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve mushrooms.Trim, then halve any Brussels sprouts larger than 1 inch.Peel, then cut half the shallot (whole shallot for 4 ppl) into 1/4-inch pieces.Strip rosemary leaves from stems, then roughly chop.

Roast veggies

Add carrots, Brussels sprouts, mushrooms, rosemary, half the garlic salt and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-24 min.When veggies are done, add 1 tbsp (2 tbsp) butter, then toss until butter melts and veggies are coated.

Cook pork

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat pork chops dry with paper towels. Season with pepper and remaining garlic salt. Sprinkle half the flour over pork, then pat to coat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear until golden-brown, 1-2 min per side.Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Start mustard-fig sauce

Meanwhile, reheat the same pan (from step 3) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then shallots. Cook, stirring occasionally, until softened, 2-3 min.Sprinkle remaining flour into the pan. Cook, stirring often, until shallots are coated, 30 sec.Gradually whisk in 2/3 cup (1 1/3 cups) water until smooth. Bring to a simmer, whisking often. Simmer until sauce thickens slightly, 2-3 min.

Finish mustard-fig sauce

Add fig spread, broth concentrate and mustard. Cook, whisking often, until sauce is combined and thickens more, 1-2 min.Add 1 tbsp (2 tbsp) butter, then whisk until butter melts.Whisk any pork juices from the baking sheet into sauce. Season with salt and pepper, to taste.

Finish and serve

Thinly slice pork chops.Divide roasted veggies between plates. Top with pork. Spoon mustard-fig sauce over pork.

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