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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Southwest Spice Blend
Kale Slaw Mix
Whole Grain Mustard(ContainsMustard)
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.
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.
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.
Stir together lemon zest and mayonnaise in a small bowl. Season with salt and pepper.
Thinly slice pork. Divide pork, asparagus and apple slaw between plates. Serve lemon aioli on the side, for dipping.