Smart Honey Garlic Pork
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Smart Honey Garlic Pork

Smart Honey Garlic Pork

with Roasted Veggie Jumble

This classic recipe uses some of the finest hearty veggies, but it doesn't stop there! Juicy seared pork chops get dressed with a no-work honey garlic sauce, proving that sometimes simple and reliable is just what you need!

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

Carb Smart
Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tsp

Garlic Salt

170 g

Sweet Potato

113 g

Sugar Snap Peas

113 g

Red Onion

160 g

Sweet Bell Pepper

7 g


2 tbsp

Honey-Garlic Sauce

(Contains Soy)

Not included in your delivery

0.13 tsp


0.13 tsp


2.5 tbsp



Nutrition Values

Calories570 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate48 g
Sugar22 g
Dietary Fiber7 g
Protein43 g
Cholesterol105 mg
Sodium920 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.


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


Roast sweet potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.


Meanwhile, core, then cut pepper into 1/2-inch slices. Peel, then cut onion into 1/2-inch slices. Trim snap peas. Strip thyme leaves from stems, then roughly chop.

Roast veggies

Add peppers, onions, snap peas, thyme, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 14-15 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating halfway through.)

Prep pork

Meanwhile, pat pork dry with paper towels, then season with remaining garlic salt and pepper.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, turning occasionally, until pork is golden-brown, 4-5 min. Carefully remove the baking sheet with veggies from the oven. Push veggies to the sides. Transfer pork to the baking sheet. Roast in the middle of the oven until cooked through, 8-9 min.**

Finish and serve

Thinly slice pork. Add veggies to the baking sheet with sweet potatoes, then toss to combine. Divide roasted veggie jumble between plates, then top with pork. Drizzle half the honey garlic sauce (all for 4 ppl) over top.

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