Carb Smart BBQ Pork Plate
with Loaded Sweet Potatoes and Salad- Milk
- Sulphites
- Mustard
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.
Ingredients
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
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The loaded sweet potatoes with caramelized onions, cheese, and sour cream were a standout hit, and the BBQ-spiced pork was well received overall. Some reviewers found the salad dressing too sharp and vinegary, while others felt the flavours across the plate did not always come together cohesively.
- Ease of prep: Most found the recipe straightforward and easy to follow, though a few noted the timing for the pork and sweet potatoes required careful coordination to avoid overcooking.
- Suggestions: Reduce the oven temperature to around 200°C and monitor the sweet potatoes closely, as several reviewers found the listed heat caused burning before the pork was ready. To avoid dry pork chops, pull them from the oven as soon as they reach a safe internal temperature rather than relying solely on the suggested time. Consider adding a pinch of sugar to the salad dressing to balance the sharpness of the red wine vinegar, and toss in extra vegetables like shredded carrot or cucumber to add substance. Scoring the cut side of the sweet potato before adding cheese helps it melt into the flesh more effectively. For the caramelized onions, starting them earlier over lower heat produces a deeper, more even result than the quick method in the instructions.
- Leftovers: A few reviewers noted the meal kept well enough for a second serving the following day.
