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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Southwest Spice Blend
Sugar Snap Peas
Coleslaw Cabbage Mix
(Contains Egg, Mustard)
Whole Grain Mustard
Not included in your delivery
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.**
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.
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.
Add mayo and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
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.