Carb Smart Tomato-Caper Pork Chops
with Parm Roasted Veggies
Capers make this tomato sauce shine by lending a lovely subtle brininess to these pork chops. Golden roasted veggies sprinkled with Parmesan goodness round out this light and satisfying plate!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
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
½ tbsp
Italian Seasoning
7.5 g
Capers
400 g
Zucchini
160 g
Tomato
113 g
Mushrooms
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tsp
Garlic Salt
170 g
Carrot
1 unit
Chicken Broth Concentrate
4 tbsp
White Cooking Wine
(Contains Sulphites)
Not included in your delivery
0.06 tbsp
Salt*
0.13 tsp
Pepper*
0.06 tbsp
Sugar*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut carrot into 1/8-inch rounds. Cut zucchini into 1/4-inch rounds. Halve mushrooms. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Drain 2 tsp capers (dbl for 4 ppl) on paper towels, then pat dry.
Add carrots, zucchini, mushrooms, half the garlic salt, half the Italian Seasoning (use all for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.) Sprinkle Parmesan over veggies. Continiue roasting until Parmesan melts, 1-2 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with pepper and half the remaining garlic salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
Meanwhile, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add capers and tomatoes. Cook, stirring occasionally, until tomatoes start to break down, 4-5 min.
Add cooking wine to the pan with tomatoes and capers. Cook, stirring occasionally, until slightly reduced, 30 sec-1 min. Add 1/4 cup water, a pinch of sugar (dbl both for 4 ppl), broth concentrate and remaining garlic salt. Bring to a simmer. Simmer, stirring occasionally, until sauce reduces slightly, 3-4 min. Season with pepper, to taste. Stir in any pork juices from the baking sheet. Remove the pan from heat.
Thinly slice pork. Divide veggies and pork between plates. Spoon tomato-caper sauce over pork.
