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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.

Tags:
Carb Smart
Allergens:
Milk
Sulphites
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 tbsp

Southwest Spice Blend

1 piece

Sweet Potato

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 piece

Green Onion

56 g

Baby Spinach

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 piece

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*

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Nutrition Values

Calories620 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate40 g
Sugar18 g
Dietary Fiber6 g
Protein48 g
Cholesterol128 mg
Sodium800 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.

Utensils

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

Instructions

Prep
1

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 yellow onion into 1/4-inch slices.

Roast sweet potatoes
2

Add sweet potatoes and 1/2 tbsp (1 tbsp) oil 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
3

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 (1 tbsp) oil, 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 1 tbsp (2 tbsp) BBQ sauce over tops of 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
4

Meanwhile, heat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.Remove from heat, then stir in half the vinegar. Set aside.

Make salad
5

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

Finish and serve
6

Thinly slice pork. Divide pork, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream and green onions. Serve remaining BBQ sauce on the side, if desired.