Cal Smart Porchetta-Spiced Chops
with Roasted Vegetables and Pan Sauce
Meat and veg that is sure to excite, may we introduce our Cal Smart Porchetta-Spiced Chops? With a savoury mixture of herbs and spices, some of the best hearty veg of the season and a delightful pan sauce, this dish is sure to leave you feeling strong!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie 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
1 tbsp
Italian Seasoning
1 tsp
Chili Flakes
1 tbsp
Garlic Puree
227 g
Broccoli, florets
360 g
Yellow Potato
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
56 g
Onion, chopped
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
½ tsp
Salt*
½ tsp
Pepper*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Halve tomatoes. Cut broccoli into bite-sized pieces. Quarter potatoes. Combine Italian Seasoning, 1/2 tsp salt and 1/2 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)
Add broccoli, potatoes, garlic salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1 tbsp oil per sheet.) Season with pepper, then toss to combine. Roast in the middle of the oven until golden-brown and tender, 20-22 min. (NOTE: For 4 ppl, roast in the middle and top of oven rotating halfway through.)
While veggies roast, pat pork dry with paper towels. Season all over with spice mix (from step 1). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear until golden-brown, 2-3 min per side. Transfer pork to baking sheet with veggies. Roast in the middle of the oven until veggies are tender and pork is cooked through, 10-12 min.** (NOTE: For 4 ppl, divide pork between the 2 baking sheets with veggies.)
While pork and veggies roast, reheat the same pan over medium. When hot, add onions. Cook stirring often, until softened, 2-3 min. Sprinkle flour over onions and stir to coat. Stir in broth concentrate, garlic puree and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 2-3 min.
While sauce cooks, combine vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and arugula and spinach mix. Season with salt and pepper, then toss to coat.
Thinly slice pork. Divide pork, roasted veggies and salad between plates. Spoon pan sauce over pork.
