BBQ-Spiced Double Pork Chops
with Roasted Vegetable Medley
Letting the oven do the work is key for a busy family! Tonight, after searing the pork, everything will roast away in the oven so that your hands are freed up! This is the easy way to put beautiful vegetables and succulent BBQ-spiced pork on the table for all to enjoy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, half the garlic salt, half the BBQ Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, cut pepper into 1/2-inch slices. Peel, then cut shallot into 1/2-inch pieces. Trim, then halve green beans.Add peppers, shallots, green beans and 1 tbsp (2 tbsp) oil to another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
Pat pork dry with paper towels, then season with remaining BBQ Seasoning and remaining garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side.
Transfer pork to the baking sheet with veggies. Brush half the BBQ sauce over pork. Roast in the bottom of the oven until veggies are tender-crisp and pork is cooked through, 10-12 min.**
Thinly slice pork. Divide potatoes, pork and veggies between plates. Serve remaining BBQ sauce on the side for dipping.