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Smart Sweet 'n' Smoky Pork Chops

Smart Sweet 'n' Smoky Pork Chops

with Peppers and Potato-Cauli Mash

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Sweet chili, savoury Worcestershire sauce and smoked paprika come together to create a delicious tomato sauce that's perfect for simmering with pork chops and peppers, and spooned over a light potato-cauli mash. This flavourful, wholesome dish will be a sure-fire hit at the dinner table!

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

Tags:Calorie Smart (650kcal or less)Carb Smart (50g or less)
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

4 tbsp

Tomato Sauce Base

1 tbsp

Worcestershire Sauce

2 tbsp

Sweet Chili Sauce

160 g

Sweet Bell Pepper

285 g

Cauliflower, florets

230 g

Russet Potato

7 g

Parsley

Not included in your delivery

1.33 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate46 g
Sugar14 g
Dietary Fiber7 g
Protein46 g
Cholesterol140 mg
Sodium760 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Colander
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Cut cauliflower into bite-sized pieces. Add potatoes, cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes and cauliflower to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

2

Meanwhile, core, then cut pepper into 1/4-inch slices. Roughly chop parsley.

3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt, pepper and half the Smoked Paprika-Garlic Spice Blend. When the pan is hot, add 2 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. (NOTE: Pork will finish cooking in step 5.) Transfer pork to a plate.

4

To the same pan, add 2 tsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 30 sec. Add tomato sauce base, Worcestershire sauce, sweet chili sauce and 3/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce comes to a simmer.

5

Once simmering, return pork to the pan. Reduce heat to medium. Cover and cook, flipping pork halfway through, until sauce thickens slightly and pork is cooked through, 3-4 min per side.** Season with salt and pepper, to taste.

6

Add half the parsley to the pot with mash. Stir to combine. Thinly slice pork. Add any pork juices from the plate to the pan with peppers and sauce, then stir to combine. Divide pork and potato-cauli mash between plates. Spoon peppers and sauce over pork.