Carb Smart Smoky Pork
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Carb Smart Smoky Pork

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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

285 g

Cauliflower, florets

200 g


160 g

Sweet Bell Pepper

1 unit

Garlic, cloves

7 g


185 mL

Crushed Tomatoes

1 tbsp

Chili-Garlic Sauce

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

4 tbsp


(Contains Egg, Mustard)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat39 g
Saturated Fat5 g
Carbohydrate24 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol135 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl



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.

Roast veggies

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.)

Cook pork

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.**

Prep and make aioli

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.)

Make brava sauce

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.

Finish and serve

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.