Carb Smart Smoky Pork
with Cauliflower Bravas and Aioli
Tapas deliciousness... without the starch! This Spanish-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
200 g
Zucchini
160 g
Sweet Bell Pepper
1 unit
Garlic, cloves
7 g
Parsley
185 mL
Crushed Tomatoes
1 tbsp
Chili-Garlic Sauce
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
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
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (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. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
Add cauliflower, peppers, zucchini and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast veggies in the top of the oven until tender-crisp, 12-14 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
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, 8-10 min.**
While pork and veggies roast, roughly chop parsley. Peel, then mince or grate garlic. Stir together mayo and 1/8 tsp garlic in a small bowl. (NOTE: Reference garlic guide.)
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.
