Chaat Masala Pork Chops
with Mango Chutney, Cauliflower & Sweet Pepper
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
It may be winter, but you’ll add some spring to your step with this tangy Indian fusion meal. First you’ll toss cauliflower florets and sweet pepper in our Provençal-inspired herb blend. While they’re roasting, it’s time to show off your cooking chops—literally! You’ll give succulent pork chops an Indian twist, then let them sear as you carefully brush them with tangy mango chutney for a seriously satisfying sweet ’n’ sour glaze. Sprinkle on some fresh cilantro and celebrate the beauty of cross-cultural connections.
We will send you:
- 340g Thick-cut pork chops (high-protein serving)
- 1 Bunch of cilantro
- 1 Sweet pepper
- 300g Cauliflower florets
- 30g Mango chutney
- 3.75g Passing Through Provence spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
- 4.5g Let’s Chaat spice blend (mango powder, cumin, black salt, Bishop's weed, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
14 g
Saturated Fat
4 g
Sodium
2660 mg
Total Carb
24 g
Sugars
15 g
Protein
42 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven at 450°F. Core and quarter the sweet pepper lengthwise. Halve the cauliflower florets if large. Roughly chop the cilantro leaves and stems.
Roast the vegetables
On a lined sheet pan, toss the cauliflower florets and sweet pepper with a drizzle of oil; season with the Passing Through Provence spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
Cook the pork chops
While the vegetables roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the Let’s Chaat spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and partially cooked. Brush the mango chutney on the pork chops and continue to cook, flipping the pork at least twice, 2 to 3 minutes, until cooked through and thoroughly coated. Transfer to a cutting board. Let the pork rest for 5 minutes before slicing it against the grain.
Plate your dish
Divide the roasted vegetables between your plates. Top with the sliced pork chops. Garnish with as much cilantro as you’d like. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
