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.
The quantities provided above are averages only.
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
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
