Smart Paprika-Rubbed Double Pork Chops
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Smart Paprika-Rubbed Double Pork Chops

Smart Paprika-Rubbed Double Pork Chops

with Garlic Roasted Veggies

In this dish, savoury pork chops are roasted to perfection before getting smothered in an irresistible shallot gravy! The garlic roasted veggies pack on extra flavour!

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

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 Time25 minutes
Cooking Time


serving amount

680 g

Pork Chops, boneless

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

½ tbsp

Chicken Stock Powder

(Contains Soy)

1 unit


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

113 g

Sugar Snap Peas

1 unit


1 tsp

Smoked Paprika

150 g

Red Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

4 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate36 g
Sugar10 g
Dietary Fiber6 g
Protein83 g
Cholesterol245 mg
Sodium1270 mg
Trans Fat0.5 g
Potassium2100 mg
Calcium125 mg
Iron5 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
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups


Roast veggies and prep

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve potatoes lengthwise, then cut into 1/4-inch half-moons.Add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven until veggies slightly soften, 12-13 min.Meanwhile, trim snap peas.Peel, then cut shallot into 1/4-inch pieces.

Cook pork

Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels. Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.Add pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Pork will finish cooking in step 3).Remove from heat.

Finish roasting veggies and pork

When veggies have roasted for 12-13 min, remove the baking sheet from the oven.Add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over snap peas. Toss veggies to combine.Move veggies to one side, then arrange pork next to veggies. (NOTE: For 4 ppl, arrange pork on another baking sheet. Roast pork in the top of the oven and veggies in the middle of the oven.)Roast pork and veggies in the top of the oven until veggies are tender and pork is cooked through, 8-10 min.** Set pork aside to rest, 2-3 min.Carefully wipe the pan clean.

Make shallot gravy

Meanwhile, return the same pan to medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until golden-brown, 2-3 min. Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring constantly, until combined, 30 sec.Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 ppl). Cook, whisking occasionally, until gravy comes to a simmer.

Finish gravy and slice pork

Simmer gravy, whisking occasionally, until thickened slightly, 1-2 min. Add any pork drippings to the pan with gravy, then season with salt and pepper, to taste. Thinly slice pork.

Finish and serve

Divide pork and veggies between plates. Spoon shallot gravy over pork.

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