BBQ Pork Chops
with Creamy Kale Slaw and Green Beans
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains: Mustard)
340 g
Green Beans
113 g
Kale Slaw Mix
4 tbsp
Mayonnaise
(Contains: Mustard, Egg)
170 g
Carrot
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 4 ppl), 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. When hot, add 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.
