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Carb Smart Southern Pork Chops
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Carb Smart Southern Pork Chops

Carb Smart Southern Pork Chops

with Creamy Greens

Rich Southern flavours on a bed of wholesome greens. You won't miss the bread rolls with all this hearty food!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Milk
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

113 g

Baby Spinach

113 g

Kale, chopped

160 g

Sweet Bell Pepper

50 g

Shallot

2 unit

Green Onion

113 g

Cream

(Contains Milk)

1 tbsp

BBQ Seasoning

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories610 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate24 g
Sugar11 g
Dietary Fiber5 g
Protein46 g
Cholesterol185 mg
Sodium950 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.

Utensils

Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Whisk

Instructions

Prep
1

Before starting, preheat oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then finely chop shallot. Thinly slice green onions. Roughly chop spinach.

Cook pork
2

Pat pork dry with paper towels, then season with salt, pepper and BBQ Seasoning. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Carefully rinse and wipe the pan clean.

Cook peppers
3

While pork roasts, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate.

Make cream base
4

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add cream, Dijon, broth concentrate and 1/4 cup water (dbl for 4 ppl), then stir to combine. Bring to a simmer and cook, stirring occasionally, until cream base thickens slightly, 3-4 min.

Cook greens
5

Add kale and peppers to the pot with cream base. Cook, stirring occasionally, until kale wilts, 2-3 min. Add spinach and half the green onions. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

When pork is done, transfer to a plate to rest for 3-5 min. Thinly slice pork. Divide pork and creamy greens between plates. Sprinkle remaining green onions over top.

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