Carb Smart Steakhouse Double Pork Chops Au Poivre
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Carb Smart Steakhouse Double Pork Chops Au Poivre

Carb Smart Steakhouse Double Pork Chops Au Poivre

with Roasted Veggies

Satisfy steakhouse cravings with this simple and healthy pork chop dinner. We think you'll agree the au poivre sauce makes this dish.

Carb Smart (50 g carbohydrates or less) 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 Time25 minutes
Cooking Time10 minutes


serving amount

680 g

Pork Chops, boneless

1 tsp

Cracked Black Pepper

2 unit(s)

Chicken Broth Concentrate

285 g


1 tbsp

All-Purpose Flour

(Contains Wheat)

½ tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit(s)

Sweet Potato

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber8 g
Protein84 g
Cholesterol230 mg
Sodium1000 mg
Trans Fat0.4 g
Potassium2250 mg
Calcium125 mg
Iron4.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Aluminum Foil


Prep veggies
  • Thinly slice chives. 
  • Cut sweet potato into 1/2-inch pieces.
  • Cut cauliflower into bite-sized pieces.
Roast veggies
  • Add sweet potatoes, cauliflower, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) garlic salt and pepper to a parchment-lined baking sheet. Toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Prep and cook pork
  • Meanwhile, pat pork dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
    When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
    Roast in the bottom of the oven until cooked through, 7-10 min.*
Make sauce
  • Heat the same pan (used in step 2) over medium heat. 
  • When hot, 1 tbsp (2 tbsp) butter, then swirl the pan to melt. 
  • Add half the cracked black pepper (use all for 4 ppl) and flour. Cook, stirring constantly, until fragrant, 1 min.
  • Whisk in broth concentrate and 3/4 cup (1 1/2 cup) water. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then season with salt, to taste. 
Finish and serve
  • Transfer pork to a plate, then cover loosely with foil. Set aside to rest, 2-3 min.
  • Add any remaining juices from the pork to the pan with the sauce. Whisk to combine. 
  • Thinly slice pork. 
  • Divide roasted veggies between plates, then sprinkle over half the chives.  
  • Top with pork, then spoon pepper sauce over pork. 
  • Sprinkle remaining chives over top. 
Modularity Step (under step 3)

If you've opted for double pork, prepare and cook it in the same way the recipe instructs you to cook the regular portion of pork.** Work in batches, if necessary.