Smoky Bone-In Pork Chops
with Roasted Vegetables and Chimichurri Aioli
Our chimichurri aioli's creamy texture and herbaceous flavour makes it the star of this Argentinian take on the classic pork chop dinner. You'll dollop it over juicy pork chops seasoned with our Smoked-Paprika Garlic Spice Blend, plus use it as a dip for potatoes coins, blistered tomatoes and a roasted pepper and onion medley.
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Yellow potato • Baby tomatoes • Sweet bell pepper • Red onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar • Parsley • Cilantro • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Pork Chops, bone-in
250 g
Yellow Potato
227 g
Baby Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
2 unit(s)
Garlic, cloves
7 g
Parsley
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Red Wine Vinegar
(May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg, Tree nuts)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Smoked Paprika-Garlic Blend, then toss to coat.
- Roast in the bottom of the oven for 23-25 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Carefully pierce tomatoes with a fork.
- Finely chop cilantro and parsley.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add onions, peppers, tomatoes, half the garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 15-17 min, until peppers and onions are tender.
- Meanwhile, pat pork dry with paper towels. Season with salt, pepper and remaining Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to another unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- When pork is done, transfer to a clean cutting board for 3-5 min, to rest.
- Meanwhile, in a small bowl, combine mayo, parsley, cilantro, vinegar, remaining garlic, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Divide pork, potatoes and veggies between plates.
- Top pork with half the chimichurri aioli.
- Serve remaining chimichurri aioli alongside for dipping.
