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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

2 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

¼ cup

BBQ Sauce


340 g

Sweet Potato

170 g

Green Beans

113 g

Baby Tomatoes

6 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2.5 tbsp




¼ tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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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.


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.**


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


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.


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.


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