Carb Smart BBQ Pork Plate
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Carb Smart BBQ Pork Plate

Carb Smart BBQ Pork Plate

with Loaded Sweet Potatoes and Salad

Tonight, everyone's tried-and-true favourite BBQ plate gets the Carb Smart treatment! Pork chops are covered in smoky-sweet Southwest spices and BBQ sauce, while the classic loaded baked potato is revamped with sweet potato and caramelized onions.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tbsp

Southwest Spice Blend

170 g

Sweet Potato

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 unit

Green Onion

56 g

Baby Spinach

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

113 g

Yellow Onion

2 tbsp

BBQ Sauce

(Contains Mustard)

Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp


1 tsp



Nutrition Values

Calories630 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate40 g
Sugar19 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Large Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potatoes lengthwise. Halve tomatoes. Thinly slice green onions. Peel, then cut onion into 1/4-inch slices.

Roast sweet potatoes

Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange sweet potatoes on one side of the baking sheet, cut-side down. Roast in the bottom of oven until tender, 23-25 min. (NOTE: You will add pork to the baking sheet after 15 min.)When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese. Return to the bottom of the oven until cheese melts, 2-3 min.

Cook pork

Meanwhile, pat pork dry with paper towels, then season with Southwest Spice Blend, 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, then transfer pork to the other side of the baking sheet with sweet potatoes. Brush half the bbq sauce over top of the pork chops. Roast in the bottom of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean. When pork is done, transfer to a plate. Cover loosely with foil and set aside to rest, 2-3 min.

Make caramelized onions

Meanwhile, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in half the vinegar. Set aside.

Make salad

Meanwhile, combine remaining vinegar and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.

Finish and serve

Thinly slice pork. Divide pork, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream and green onions. Spoon remaining BBQ sauce over pork.