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Savoury Seared Pork Chops

Savoury Seared Pork Chops

with Roasted Asparagus, Apple Slaw and Lemon Aioli

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If you're looking for a dynamic meal that's low on carbs, look no further. We've got all the favourites together: savoury smoky pork chops, tangy apple slaw, creamy lemon aioli, and the seasonal mainstay, asparagus. You're tastebuds and carb count are going to love it.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb SmartQuick
Allergens:EggMustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 tbsp

Southwest Spice Blend

227 g

Asparagus

1 unit

Gala Apple

113 g

Kale Slaw Mix

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg, Mustard)

1 tbsp

Whole Grain Mustard

(ContainsMustard)

1 tbsp

Honey

Not included in your delivery

½ tsp

Salt*

½ tsp

Pepper*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate37 g
Sugar12 g
Dietary Fiber9 g
Protein45 g
Cholesterol120 mg
Sodium1000 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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Baking Sheet
Aluminum Foil
Large Bowl
Box Grater
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high.Wash and dry all produce.

Pat pork dry with paper towels. Season with Southwest Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown and cooked through, 4-6 min per side.** Transfer to a plate and set aside.

2

While the pork cooks, trim and discard the bottom 1-inch of asparagus. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until tender-crisp, 3-5 min.

3

While asparagus broils, zest, then juice lemon. Mix together honey, whole grain mustard, 2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Core then grate the apple directly in to the bowl with dressing. Add kale slaw mix, then season with salt and pepper. Toss to combine.

4

Stir together lemon zest and mayonnaise in a small bowl. Season with salt and pepper.

5

Thinly slice pork. Divide pork, asparagus and apple slaw between plates. Serve lemon aioli on the side, for dipping.