Carb Smart Smoky Pork
with Cauliflower Bravas and Aioli- Egg
- Mustard
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.
Ingredients
340 g
Pork Chops, boneless
285 g
Cauliflower, florets
160 g
Sweet Bell Pepper
1 unit
Garlic, cloves
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*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 an unlined 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.
While veggies roast, 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 unlined 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. Season with salt and pepper. Cook, stirring occasionally, until heated through, 2-3 min.
Thinly slice pork. Divide brava sauce and veggies between plates. Arrange pork over sauce. Sprinkle parsley over top and serve aioli on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the smoky, garlicky flavors, though some found the tomato sauce bland and suggested adding more spices for extra kick.
- Ease of prep: Several noted the recipe took longer than expected, with multiple pans to clean and tricky pork cooking times.
- Suggestions: Consider pre-roasting veggies to make room for pork; reduce pork cooking time to avoid dryness; use all the crushed tomatoes for more sauce.
- Portions: Some found there weren't enough vegetables; others appreciated the generous amount compared to the recipe photo.
- Texture: The pork was juicy and tender for many, though a few found it dry; roast cauliflower longer for better texture.
