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

Smart Paprika-Rubbed 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.

Tags:
Carb Smart
Calorie Smart
Allergens:
Wheat
Soy
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

50 g

Shallot

1 tsp

Garlic Powder

170 g

Brussels Sprouts

170 g

Carrot

1 tsp

Smoked Paprika

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories470 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate27 g
Sugar9 g
Dietary Fiber7 g
Protein44 g
Cholesterol130 mg
Sodium950 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

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

Instructions

Roast veggies
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve any Brussels sprouts larger than 1 inch.Add carrots, Brussels sprouts, half the garlic powder, half the stock powder, 2 tbsp (4 tbsp) water 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, stirring halfway through, until veggies are tender, 18-22 min.

Prep
2

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels. Season with salt, pepper, paprika and remaining garlic powder.

Cook pork
3

When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.Add pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to an unlined baking sheet. Roast pork in the top of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.

Make shallot gravy
4

Reheat the same pan over medium. When hot, 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 remaining stock powder. Cook, whisking occasionally, until gravy comes to a simmer. Simmer gravy, whisking occasionally, until thickened slightly, 1-2 min. Remove the pan from heat.

Finish gravy and slice pork
5

Add any pork drippings from the baking sheet to the pan with gravy, then season with pepper, to taste. Thinly slice pork.

Finish and serve
6

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

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