Dry Rub Pork Chops
with Green Beans and Roasted Sweet Potato- Sulfites
- Lait
- Peut contenir des traces d’allergènes
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Blé
Tonight you'll get all the flavours of BBQ without having to fire up the grill! The roasted sweet potatoes, sauteed green beans and smoky BBQ sauce will be your new favourite spring recipe!
Ingrédients
340 g
Côtelettes de porc, désossées
340 g
Patate douce, en frites
18 g
Assaisonnement BBQ
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
11 cs
Cassonade
1 pièce(s)
Gousses d'ail
1 cs
Sauce Worcestershire
170 g
Haricots verts
7 g
Ciboulette
2 pièce(s)
Crème sure
(Contient: Lait)
4 cs
Sauce BBQ
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Ustensiles
Instructions
Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-24 min.
Pat pork dry with paper towels, then season with salt and pepper. On a foil-lined baking sheet, brush 1 tsp oil (dbl for 4ppl) all over pork, then rub with BBQ seasoning. Roast in top of oven, until cooked through, 14-16 min.**
While sweet potatoes and pork roast, finely chop chives. Trim green beans. Peel, then mince or grate garlic. In a small pot, add BBQ sauce, brown sugar, garlic, Worcestershire sauce and 2 tbsp water (dbl for 4 ppl). Heat the pot over medium-low heat. Cook, stirring often, until sugar has dissolved and BBQ sauce is warmed through, 2-3 min. Remove the pot from heat and set aside.
While pork roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then green beans. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.
In a small bowl, stir together sour cream and chives. Thinly slice pork. Divide pork, sweet potatoes and green beans between plates. Drizzle BBQ sauce over pork. Serve chive sour cream on the side, for dipping.
