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Smoky Bone-In Pork Chops
Smoky Bone-In Pork Chops

Smoky Bone-In Pork Chops

with Roasted Vegetables and Chimichurri Aioli

Our chimichurri aioli's creamy texture and herbaceous flavour makes it the star of this Argentinian take on the classic pork chop dinner. You'll dollop it over juicy pork chops seasoned with our Smoked-Paprika Garlic Spice Blend, plus use it as a dip for potatoes coins, blistered tomatoes and a roasted pepper and onion medley.

Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Yellow potato • Baby tomatoes • Sweet bell pepper • Red onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar • Parsley • Cilantro • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Allergens:
Egg
Mustard
Sulphites

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.

Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Pork Chops, bone-in

250 g

Yellow Potato

227 g

Baby Tomatoes

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Garlic, cloves

7 g

Parsley

7 g

Cilantro

4 tbsp

Mayonnaise

1 tbsp

Red Wine Vinegar

6 g

Smoked Paprika-Garlic Blend

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Pepper*

Nutrition Values

Calories910 kcal
Fat61 g
Saturated Fat10 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber6 g
Protein46 g
Cholesterol140 mg
Sodium810 mg
Trans Fat0.3 g
Potassium1750 mg
Calcium100 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

Baking Sheet
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Small Bowl

Cooking Steps

Roast potatoes
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
  • To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Smoked Paprika-Garlic Blend, then toss to coat. 
  • Roast in the bottom of the oven for 23-25 min, flipping halfway through, until tender and golden.
Prep
2
  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Core, then cut pepper into 1/4-inch slices.
  • Carefully pierce tomatoes with a fork.
  • Finely chop cilantro and parsley.
  • Peel, then mince or grate garlic.
Roast veggies
3
  • To a parchment-lined baking sheet, add onions, peppers, tomatoes, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven for 15-17 min, until peppers and onions are tender.
Cook pork
4
  • Meanwhile, pat pork dry with paper towels. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
  • Remove from heat, then transfer pork to another unlined baking sheet.
  • Roast in the top of the oven for 8-12 min, until cooked through.**
  • When pork is done, transfer to a clean cutting board for 3-5 min, to rest.
Make chimichurri aioli
5
  • Meanwhile, in a small bowl, combine mayo, parsley, cilantro, vinegar, remaining garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
Finish and serve
6
  • Divide pork, potatoes and veggies between plates.
  • Top pork with half the chimichurri aioli.
  • Serve remaining chimichurri aioli alongside for dipping.
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