Smoky Bone-In Pork Chops
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Smoky Bone-In Pork Chops

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.


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

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


7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

Not included in your delivery

¼ tsp


¼ tsp


3 tbsp


¼ tsp



Nutrition Values

Calories870 kcal
Fat56 g
Saturated Fat9 g
Carbohydrate40 g
Sugar11 g
Dietary Fiber7 g
Protein46 g
Cholesterol130 mg
Sodium750 mg
Trans Fat0.3 g
Potassium1800 mg
Calcium100 mg
Iron4 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
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Small Bowl


Roast potatoes
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, pepper and half the Smoked Paprika-Garlic Blend, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
  • 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.
Roast veggies
  • Add onions, peppers, tomatoes, half the garlic and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven until peppers and onions are tender, 15-17 min.
Cook pork
  • 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 heat.
  • When hot, add 1 tbsp oil, then pork. (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side.
  • Remove from heat, then transfer pork to another unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
  • When pork is done, transfer to a clean cutting board to rest for 3-5 min.
Make chimichurri aioli
  • Meanwhile, add mayo, parsley, cilantro, vinegar, remaining garlic, 1/4 tsp sugar and 1/2 tbsp oil ( dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Finish and serve
  • Divide pork, potatoes and veggies between plates.
  • Top pork with half the chimichurri aioli.
  • Sprinkle feta over potatoes and veggies.
  • Serve remaining chimichurri aioli alongside for dipping.
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