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Smoky Seared Pork Chops

with Roasted Veggies, Pickled Cabbage & Aioli

Cooking time

35 minutes




740 /serving

A truly smokin’ supper, from start to finish! Begin with a bite of boneless pork chop dusted in a smoked paprika spice blend and pan-seared to juicy brown. Pause for a moment to enjoy fork-tender roasted potatoes and string beans (also laced with smoky pimentón) and to sample some white-balsamic-pickled cabbage for contrast. End with a taste of creamy aioli, flavoured with garlic and smoked jalapeño. Note: Reverse order is equally gratifying.

We will send you:

  • 300g Pork chops
  • 225g String beans
  • 450g Baby potatoes
  • 150g Shredded red cabbage
  • 30ml White balsamic vinegar
  • 45ml Smoked jalapeño aioli
  • 12g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
12 g
490 mg
Total Carbs
54 g
9 g
42 g
11 g
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Start the vegetables
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, 10 to 13 minutes, until starting to brown. Remove from the oven.
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Finish the vegetables
While the potatoes roast, trim and discard the stem ends of the string beans. In a large bowl, toss the string beans with a drizzle of oil; season with ½ the remaining spice blend and S&P. To the sheet pan of potatoes, add the string beans, reserving the bowl; stir well to combine and arrange the vegetables in a single, even layer. Return to the oven and roast, 10 to 13 minutes, until browned and tender when pierced with a fork.
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Pickle the cabbage
While the vegetables continue roasting, in a medium pan, heat a drizzle of oil on medium-high. Add the cabbage and 1 tbsp butter (double for 4 portions); cook, stirring occasionally, 2 to 3 minutes, until the cabbage is beginning to wilt. Add the white balsamic vinegar and 1 tbsp water (double for 4 portions); season with S&P to taste and cook, stirring constantly, 1 to 2 minutes, until the cabbage is fork-tender. Transfer the cabbage and any liquid remaining in the pan to a small bowl and set aside. Wipe out and reserve the pan.
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Cook the pork chops
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through.
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Finish & serve
In the reserved bowl, combine the potatoes, string beans and 1 tbsp butter (double for 4 portions). Toss well to combine. Divide the potatoes, string beans and pork chops between your plates. Garnish the pork chops with the aioli and as much pickled cabbage as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.