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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
