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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
