Carb-Wise: Quick Spanish-Inspired Pork Chops
Stuffed Olive, Caper & Lemon Sauce with Brussels Sprouts
Cooking time
10 minutes
Servings
2/4
Calories
560 /serving
Straight to Spain, on a sans carbs flight! Take off and landing will happen in a wink with this smart and speedy recipe. Spices laced with smoked paprika establish a strong sense of place as you sear boneless pork chops to tenderness. Set them out in slices on a base of just-soft Brussels sprouts and kale, pan-cooked with garlic. The capper is a sauce of chopped stuffed olives, briny capers and lemon juice, designed to let you know you’ve truly arrived.
We will send you:
- 2 Pork chops
- 300g Brussels sprouts
- 120g Chopped kale
- 1 Lemon
- 15ml Dijon mustard
- 60g Stuffed Spanish olives
- 10g Capers
- 15ml Minced roasted garlic
- 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Mustard, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
5 g
Sodium
980 mg
Total Carb
26 g
Sugars
5 g
Protein
42 g
Fibre
10 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Cook the vegetables
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a large pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts and cook, partially covered, 2 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and sauté, 3 to 5 min., until tender. Add the kale and ⅓ of the garlic. Sauté, 2 to 3 min., until slightly wilted; season with the remaining spices and S&P.
Make the sauce
Meanwhile, juice the lemon. Roughly chop the capers and olives. In a small bowl, combine the lemon juice, mustard (start with ½), capers, olives, remaining garlic and 2 tbsp oil (double for 4 portions).
Plate your dish
Divide the vegetables between your plates. Top with the pork. Spoon the sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
