Carb Smart Steakhouse 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.
Tags:
Carb Smart
•Quick
•New
Allergens:
Wheat
•Milk
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
DifficultyMedium
Ingredients
serving amount
340 g
Pork Chops, boneless
1 tsp
Cracked Black Pepper
2 unit(s)
Chicken Broth Concentrate
285 g
Cauliflower
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
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories570 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium890 mg
Trans Fat0.3 g
Potassium1650 mg
Calcium125 mg
Iron3.5 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.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Paper Towel
•Whisk
•Measuring Cups
•Aluminum Foil
Instructions
1
- Thinly slice chives.
- Cut sweet potato into 1/2-inch pieces.
- Cut cauliflower into bite-sized pieces.
2
- 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.
3
- 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.*
4
- 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.
5
- 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.