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Smoky Pork Chops
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Smoky Pork Chops

Smoky Pork Chops

with Cauliflower Bravas and Aioli

Tapas deliciousness... without the starch! This Madrid-inspired supper takes all the smoky, garlicky and savoury flavours of Patatas Bravas but leaves the potatoes behind!

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

Tags:
Quick
Carb Smart
Allergens:
Egg
Mustard

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

285 g

Cauliflower, florets

160 g

Sweet Bell Pepper

3 g

Garlic

½ cup

Marinara Sauce

1 tbsp

Chili-Garlic Sauce

1 tbsp

Smoked Paprika-Garlic Blend

7 g

Parsley

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2510 kJ
Calories600 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol130 mg
Sodium1000 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

Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel

Instructions

Prep and make aioli
1

Before starting, preheat oven to 450°F. Wash and dry all produce.

Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy and 1 tbsp for extra-spicy!

Cut cauliflower into bite-sized pieces. Core, then cut pepper into 1-inch pieces. Roughy chop parsley. Peel, then mince or grate garlic. Stir together mayo and 1/8 tsp garlic in a small bowl.

Season veggies
2

Add cauliflower, peppers and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.

Pan-fry pork
3

Pat pork dry with paper towels. Season with salt and pepper, then sprinkle with half the Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to the baking sheet with veggies. (NOTE: For 4 ppl, use separate baking sheets for the veggies and pork.)

Roast pork and veggies
4

Roast pork and veggies in the middle of the oven, until veggies are tender-crisp and pork is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the top and the middle of oven, rotating sheets halfway through.)

Make Brava sauce
5

While pork and veggies roast, heat the same pan (from step 3) over medium. Add marinara, remaining garlic, remaining Smoked Paprika-Garlic Blend and 1 tsp chili-garlic sauce. (NOTE: Reference Heat Guide.) Cook, stirring occasionally, until heated through, 2-3 min. Season with salt and pepper.

Finish and serve
6

Thinly slice pork. Divide Brava sauce between plates. Arrange pork and veggies over sauce. Sprinkle parsley over top and serve aioli on the side, for dipping.

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