Crunchy Onion BBQ Pork Chops
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Crunchy Onion BBQ Pork Chops

Crunchy Onion BBQ Pork Chops

with Creamy Cucumber Coleslaw and Wedges

This classic BBQ dinner combo starring pork chops smothered in sweet BBQ sauce topped with crunchtastic fried shallots will have the whole family scrambling to the dinner table tonight!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

340 g

Pork Chops, boneless

2 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

2 unit(s)

Mini Cucumber

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)

Sour Cream

(Contains Milk)


Nutrition Values

Calories770 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate71 g
Sugar20 g
Dietary Fiber6 g
Protein47 g
Cholesterol140 mg
Sodium660 mg
Trans Fat0.2 g
Potassium2050 mg
Calcium125 mg
Iron4.5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Small Bowl


  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat pork chops dry with paper towels. Season with remaining BBQ seasoning, salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then pork chops. Pan-fry until golden, 2-3 min per side, then transfer pork to a parchment-lined baking sheet.
  • Spread remaining BBQ sauce overtop
  • Roast in the middle of the oven until cooked through, 7-10 min.**

  • Meanwhile, thinly slice cucumber.
  • Add coleslaw cabbage mix, cucumber, sour cream, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
  • Combine half the bbq sauce and remaining mayo in a small bowl. S+P?
  • Thinly slice pork chops VS not slicing pork chops.
  • Divide potatoes, pork chops and slaw between plates.
  • Sprinkle crispy shallots over pork chops.
  • Serve dipping sauce alongside.