Smart Pork Chops and Shallot Gravy
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Smart Pork Chops and Shallot Gravy

Smart Pork Chops and Shallot Gravy

with Roasted Parm Veggie Medley

Tonight's decadent supper is filling and umami-rich, without heavy starch or high calories. Get your plates ready for golden roasted veggies, sprinkled with Parmesan, along with pork chops smothered in an irresistible shallot gravy!

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

Carb 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

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 tsp

Italian Seasoning

170 g


200 g


240 g

Red Potato

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

50 g


7 g


1 tsp

Garlic Powder

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

5 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate46 g
Sugar11 g
Dietary Fiber7 g
Protein49 g
Cholesterol137 mg
Sodium770 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
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and 1/2 tsp Italian Seasoning (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven until potatoes start to soften, 10-11 min. (NOTE: Potatoes will finish roasting in step 4.)


Meanwhile, cut zucchini into 1/4-inch rounds. Peel, then cut carrot into 1/4-inch rounds. Peel, then cut shallot into 1/4-inch pieces. Finely chop parsley. Pat pork dry with paper towels. Season with salt and pepper.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then 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 in the top of the oven until cooked through, 7-9 min.**

Roast zucchini and carrots

Meanwhile, remove potatoes from the oven and carefully push potatoes to one side of the baking sheet. Add zucchini and carrots to the other side of the baking sheet.. Drizzle 2 tsp oil (dbl for 4 ppl) over zucchini and carrots. Season with salt, pepper, half the garlic powder and 1/2 tsp Italian Seasoning (dbl for 4 ppl). Toss zucchini and carrots with potatoes. Continue roasting until veggies are tender, 14-16 min. Sprinkle Parmesan over veggies, then roast until cheese melts, 1-2 min.

Make shallot gravy

When veggies are almost done, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Sprinkle Gravy Spice Blend and remaining garlic powder into the pan. Cook, stirring constantly, until shallots are coated. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, whisking occasionally, until sauce comes to a simmer. Simmer, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.

Finish and serve

Add any pork drippings from the baking sheet and half the parsley to the pan with shallot gravy. Season with pepper, to taste, then stir to combine. Thinly slice pork. Divide pork and veggies between plates. Spoon shallot gravy over pork. Sprinkle remaining parsley over top.