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Carb Smart Tomato-Caper Pork Chops
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Carb Smart Tomato-Caper Pork Chops

Carb Smart Tomato-Caper Pork Chops

with Parm Roasted Veggies

Capers make this tomato sauce shine by lending a lovely subtle brininess to these pork chops. Golden roasted veggies sprinkled with Parmesan goodness round out this light and satisfying plate!

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 Time35 minutes


serving amount

340 g

Pork Chops, boneless

½ tbsp

Italian Seasoning

7.5 g


400 g


160 g


113 g


50 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tsp

Garlic Salt

170 g


1 unit

Chicken Broth Concentrate

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

0.06 tbsp


0.13 tsp


0.06 tbsp


3 tbsp



Nutrition Values

Calories600 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate29 g
Sugar14 g
Dietary Fiber7 g
Protein50 g
Cholesterol120 mg
Sodium2110 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.


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



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/8-inch rounds. Cut zucchini into 1/4-inch rounds. Halve mushrooms. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Drain 2 tsp capers (dbl for 4 ppl) on paper towels, then pat dry.

Roast veggies

Add carrots, zucchini, mushrooms, half the garlic salt, half the Italian Seasoning (use all for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.) Sprinkle Parmesan over veggies. Continiue roasting until Parmesan melts, 1-2 min.

Cook pork

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with pepper and half the remaining garlic salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Start tomato-caper sauce

Meanwhile, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add capers and tomatoes. Cook, stirring occasionally, until tomatoes start to break down, 4-5 min.

Finish tomato-caper sauce

Add cooking wine to the pan with tomatoes and capers. Cook, stirring occasionally, until slightly reduced, 30 sec-1 min. Add 1/4 cup water, a pinch of sugar (dbl both for 4 ppl), broth concentrate and remaining garlic salt. Bring to a simmer. Simmer, stirring occasionally, until sauce reduces slightly, 3-4 min. Season with pepper, to taste. Stir in any pork juices from the baking sheet. Remove the pan from heat.

Finish and serve

Thinly slice pork. Divide veggies and pork between plates. Spoon tomato-caper sauce over pork.