Smoky Pork Chops

Smoky Pork Chops

with Cauliflower Bravas and Aioli

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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:QuickCarb Smart (50g or less)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

285 g

Cauliflower, florets

160 g

Sweet Bell Pepper

3 g


½ cup

Marinara Sauce

1 tbsp

Chili Garlic Sauce

1 tbsp

Smoked Paprika-Garlic Blend

7 g


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Calories600 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate21 g
Sugar10 g
Dietary Fiber5 g
Protein44 g
Cholesterol130 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.


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 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.)


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.


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.