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Blueberry BBQ Pork Chops

Blueberry BBQ Pork Chops

with Sweet Potato Rounds

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The perfect sweet twist to bbq sauce may sound unexpected, but believe us, it's a match made in heaven! Blueberry jam and bbq sauce combine for a sticky, smoky-sweet pork chop coating. Roasted sweet potato rounds and a green bean and cherry tomato medley round out this meal with a rainbow of colours!

Tags:QuickFamily Friendly
Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

2 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¼ cup

BBQ Sauce

(ContainsMustard/Moutarde)

340 g

Sweet Potato

170 g

Green Beans

113 g

Baby Tomatoes

6 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

¼

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate68 g
Sugar33 g
Dietary Fiber9 g
Protein44 g
Cholesterol140 mg
Sodium750 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping rounds halfway through cooking, until golden-brown, 24-26 min.

2

While sweet potatoes roast, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the top of the oven, until cooked through, 10-12 min.**

3

While sweet potatoes and pork roast, trim green beans. Peel, then mince or grate garlic.

4

In a small pot, add BBQ sauce, blueberry jam, 2 tbsp butter, and 1 tbsp water (dbl both for 4 ppl). Heat the pot over medium-low heat. Cook, stirring often, until blueberry BBQ sauce is warmed through, 2-3 min. Remove the pot from heat and set aside.

5

Reheat the same large non-stick pan (from step 2) over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender, 5-6 min. Add tomatoes and garlic. Cook, stirring occasionally until tomatoes start to blister, 2-3 min. Season with salt and pepper.

6

Thinly slice pork. Divide pork, sweet potatoes and veggies between plates. Spoon blueberry BBQ sauce over pork.