Calabrian Honey Pork Chops with Sicilian-Style Cauliflower
Celebrate Luca

Calabrian Honey Pork Chops

with Sicilian-Style Cauliflower

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Dive into a culinary adventure this summer with this recipe celebrating Disney and Pixar's Luca, available to stream on Disney+ starting June 18. For a sweet and tangy complement to roasted cauliflower, you'll finish it all with tart sherry vinegar, salty capers, and sweet currants––a nod to Southern Italian cuisine.
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Calabrian Honey Pork Chops with Sicilian-Style Cauliflower
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 head Cauliflower
  • 1 Bell Pepper
  • 2 Tbsps Dried Currants
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Capers
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Almonds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Roast the vegetables
2 Roast the vegetables

Transfer the cauliflower florets and pepper strips to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish & serve your dish
4 Finish & serve your dish

Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!

Tips from Home Chefs

Calabrian Honey Pork Chops

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the vegetables

Transfer the cauliflower florets and pepper strips to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Finish & serve your dish

Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!

Finish & serve your dish
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