Smart Chipotle-Honey Pork Chops

Very High Fibre

High Protein

Under 50g of Carbs

with Garlic Veggies and Smashed Potatoes

8 min

Difficulty: 1/3

Canadian

Ingredients: Red potato • Pork chop • Broccoli • Zucchini • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Honey • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Classic-plates

Regional-specialty

High Protein

Under 50g of Carbs

Under 650 Calories

High-protein-picks

Ingredients

Pork Chops, boneless

340 g

Red Potato

300 g

Broccoli

227 g

Zesty Garlic Blend

7 g

Chipotle Sauce

2 tbsp

Honey

0.5 unit(s)

Garlic, cloves

2 unit(s)

Zucchini

1 unit(s)

Applewood Smoke Spice

3.5 g

Oil

1 tbsp

Butter

1 tbsp

Salt

tsp

Pepper

tsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Remove any brown spots from potatoes, then peel if you like, and cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, cut broccoli into 1-inch pieces.
Halve zucchini lengthwise. Cut into 1/4-inch half-moons.
Peel, then mince or grate garlic.
In a small bowl, combine half the honey (all for 4 servings) and chipotle sauce.

Pat pork dry with paper towels. Season with salt, pepper and half the Applewood Smoke Spice (use all for 4 servings).
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and pork. Pan-fry pork for 2-3 min per side, until golden. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
Rinse out the pan.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, broccoli, zucchini and 1/4 cup water (use same for 4 servings). Season with Zesty Garlic Blend and pepper.
Cook for 4-6 min, stirring often, until veggies are tender-crisp and liquid has absorbed.