Pork Chops and Caper Sauce
with Roasted Veggies and Wild Rice Pilaf- Wheat
- Sulphites
- Soy
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Egg
- Fish
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Brussels sprouts • Carrot • Yellow onion • Wild rice medley (parboiled rice, wild rice) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
340 g
Pork Chops, boneless
½ cup
Wild Rice Medley
227 g
Brussels Sprouts
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
28 g
Baby Spinach
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
30 g
Capers
(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
1 tsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir together stock powder, wild rice medley, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Peel, then slice carrot into 1/4-inch rounds.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- To an unlined baking sheet, add Brussels sprouts, carrots, sliced onions, half the Zesty Garlic Blend, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 20-24 min, stirring halfway, until tender and golden.
- Roughly chop spinach.
- Drain capers.
- Heat a medium non-stick pan over medium-high (use a large non-stick pan for 4 servings).
- While pan heats, pat pork chops dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry for 1-2 min per side, until golden.
- Transfer pork chops to a parchment-lined baking sheet. Roast in the top of the oven for 8-12 min, until cooked through.
- When pork chops and veggies are almost done, reheat the same pan (from step 4) over medium-low.
- Add capers, remaining onions and 1 tsp (2 tsp) butter. (TIP: Add half the capers if you prefer a less briney sauce!) Cook for 1-2 min, stirring often, until onions begin to soften.
- Sprinkle Cream Sauce Spice Blend over top and stir to coat.
- Slowly add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) sugar. Cook for 1-2 min, stirring often, until slightly thickened.
- Fluff rice with a fork. Add spinach. Stir for about 30 sec, until wilted.
- Thinly slice pork chops.
- Divide rice, veggies and pork between plates.
- Spoon caper sauce over pork.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the caper sauce, which added a zesty kick; some found it too salty and suggested adding lemon or sour cream to balance.
- Ease of prep: Customers found this recipe straightforward to make, with roasted veggies and pan-fried pork chops coming together easily.
- Suggestions: Consider steaming Brussels sprouts briefly before roasting for tenderness; reduce salt in the sauce if sensitive to sodium.
- Portions: Several reviewers noted generous portions, with some unable to finish a single serving.
- Veggies: While many enjoyed the vegetable mix, some found the Brussels sprouts overcooked or preferred to sauté instead of roast them.
