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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)
Allergens:Egg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1.5 tbsp

Oil*

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
Utensils
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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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.

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.

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.)

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.)

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.

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.