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Carb Smart Seared Pork Chops
with Snap Peas and Apple Slaw
If you're looking for a dynamic meal that's low on carbs, look no further! We've got all the favourites together: savoury, smoky pork chops, tangy apple slaw, creamy lemon mayo and snap peas. Your tastebuds and carb count are going to love it.
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
1 tbsp
Southwest Spice Blend
227 g
Sugar Snap Peas
1 unit
Gala Apple
170 g
Coleslaw Cabbage Mix
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, trim snap peas. Carefully wipe the same pan clean, then reheat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.
Meanwhile, zest, then juice lemon half the lemon (same for 4 ppl). Cut remaining lemon into wedges. Combine honey, mustard, 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Core, then grate apple directly into the large bowl with dressing. Add coleslaw cabbage mix. Season with salt and pepper, then toss to combine.
Add mayo and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
When pork is done, transfer to a cutting board to rest for 3-5 min. Thinly slice pork. Divide pork, snap peas and apple slaw between plates. Serve lemon mayo on the side for dipping. Squeeze a lemon wedge over top, if desired.
