Carb Smart Smoky Pork
with Cauliflower Bravas and Aioli
Tapas deliciousness... without the starch! This Madrid-inspired supper takes all the smoky, garlicky and savoury flavours of Patatas Bravas but leaves the potatoes behind!
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.
Ingredients
340 g
Pork Chops, boneless
285 g
Cauliflower, florets
160 g
Sweet Bell Pepper
3 g
Garlic
185 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Chili-Garlic Sauce
1 tbsp
Smoked Paprika-Garlic Blend
7 g
Parsley
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Garlic Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!
Cut cauliflower into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughy chop parsley. Peel, then mince or grate garlic. Stir together mayo and 1/8 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)
Add cauliflower, peppers and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the top of the oven, until tender-crisp, 12-14 min.
Pat pork dry with paper towels. Season with salt and pepper, then sprinkle with half the Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown, 2-3 min per side. Transfer pork to another baking sheet. Roast pork in the middle of the oven, until cooked through, 9-12 min.**
While pork and veggies roast, heat the same pan (from step 3) over medium-low. Add half the crushed tomatoes (use all for 4 ppl), remaining garlic, remaining Smoked Paprika-Garlic Blend and chili garlic sauce. Cook, stirring occasionally, until heated through, 2-3 min. Season with salt and pepper.
Thinly slice pork. Divide brava sauce between plates. Arrange pork and veggies over sauce. Sprinkle parsley over top and serve aioli on the side, for dipping.
