Blueberry BBQ Pork Chops
with Sweet Potato Rounds
The perfect sweet punch to bbq sauce may sound unexpected but believe me, its a match made it heaven. Blueberry jam and bbq sauce combine for a sticky, smoky-sweet pork chop coating! We are round out the meal with a rainbow of colours. From roasted sweet potato rounds to a green bean and cherry tomato medley!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Côtelettes de porc, désossées
2 pièce(s)
Confiture de bleuets
4 cs
Sauce BBQ
2 pièce(s)
Patate douce
170 g
Haricots verts
113 g
Petites tomates
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
¼ cc
Poivre*
2 cs
Beurre non salé*
¼ cc
Sel*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut sweet potatoes into 1/4-inch rounds. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 24-26 min.
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 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 the 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 green bean medley between plates. Drizzle blueberry BBQ sauce over pork.