Tender, savoury, smoky, creamy and crunchy. These are the elements you'll find in this low-carb feast! Wholesome green beans replace the starch for a lighter, yet surprisingly filling, twist on BBQ pork chops.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Kale Slaw Mix
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce.
Trim, then halve green beans. Peel, then using a box grater, coarsely grate carrot. Whisk together mayo, vinegar and half the BBQ Seasoning in a large bowl. Set aside.
Pat pork dry with paper towels, then season with remaining BBQ Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then pork. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat, then transfer pork to a foil-lined baking sheet. Spread BBQ sauce onto tops of pork. Broil in the middle of the oven, until cooked through, 9-11 min.** Carefully rinse and wipe pan clean.
Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 min.
While green beans cook, add kale slaw mix and carrots to the large bowl with dressing. Season with salt and pepper, then toss to combine
Thinly slice pork. Divide pork, green beans and slaw between plates.