Carb Smart Seared Pork Chops
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Carb Smart Seared Pork Chops

Carb Smart Seared Pork Chops

with Snap Peas and Apple Slaw

If you're looking for a dynamic meal that's low on carbs, look no further! We've got all the favourites together: savoury, smoky pork chops, tangy apple slaw, creamy lemon mayo and snap peas. Your tastebuds and carb count are going to love it.

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 Time25 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tbsp

Southwest Spice Blend

227 g

Sugar Snap Peas

1 unit

Gala Apple

170 g

Coleslaw Cabbage Mix

1 unit


2 tbsp


(Contains Egg, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp


Not included in your delivery

¼ tsp


¼ tsp


2.5 tbsp



Nutrition Values

Calories620 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate38 g
Sugar23 g
Dietary Fiber7 g
Protein45 g
Cholesterol117 mg
Sodium630 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
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Large Bowl
Box Grater
Small Bowl


Prep and cook pork

Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**

Cook snap peas

Meanwhile, trim snap peas. Carefully wipe the same pan clean, then reheat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.

Make apple slaw

Meanwhile, zest, then juice lemon half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Combine honey, mustard, 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Core, then grate apple directly into the large bowl with dressing. Add coleslaw cabbage mix. Season with salt and pepper, then toss to combine.

Make lemon mayo

Add mayo and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

When pork is done, transfer to a cutting board to rest for 3-5 min. Thinly slice pork. Divide pork, snap peas and apple slaw between plates. Serve lemon mayo on the side for dipping. Squeeze a lemon wedge over top, if desired.