Oven Roasted BBQ Porkchops and Bacon Jam
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Oven Roasted BBQ Porkchops and Bacon Jam

with Roasted Broccolini and Creamy Dill Potatoes

Pan seared then glazed BBQ porkchops are paired with a sweet and savoury bacon jam in this dinner guest worthy dish. Paired with roasted broccolini and potatoes smothered in a creamy dill sauce, your loved ones will think you slaved all day!

Allergens:
Milk
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

100 g

Bacon Strips

170 g

Broccolini

250 g

Red Potato

2 unit(s)

Garlic, cloves

56 g

Red Onion, chopped

2 tbsp

Fig Spread

1 unit(s)

Sour Cream

(Contains Milk)

7 g

Dill

1 unit(s)

Lemon

4 tbsp

BBQ Sauce

2 tbsp

Mayonnaise

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

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Nutrition Values

Calories660 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate28 g
Sugar5 g
Dietary Fiber4 g
Protein51 g
Cholesterol160 mg
Sodium540 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium100 mg
Iron3 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

Whisk
Small Bowl
Large Bowl
Large Pot
Medium Pan
Silicone Brush
Baking Sheet
Large Non-Stick Pan

Instructions

1

Cut potatoes into 1/2-inch pieces. Trim the bottoms of broccolini stems. Cut larger ones in half vertically. Peel and finely mince or grate garlic. Finely chop dill. Zest and juice half the lemon. Slice bacon into 1/4-inch pieces. Whisk together sour cream, mayonnaise, dill, garlic, 1/2 tsp zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/2 tsp salt in a small bowl. Set dressing aside.

2

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain potatoes in a colander and set aside to cool.

3

Meanwhile, heat a medium non-stick pan on med heat. When hot, add bacon and cook stirring occasionally until bacon starts to crisp, 3-4 min. Drain bacon on paper towels and discard fat. Add 1 tbsp of butter (dbl for 4 ppl) and shallots to same pan. Cook stirring until softened , 2-3 min. Stir in bacon, red pepper jelly and 1/2 cup water (dbl for 4 ppl). Lower heat to med-low. Cook stirring occasionally until a jammy consistency, 10-12 min. Remove from heat and add 1/2 tsp lemon zest.

4

Pat pork dry with paper towels, then season with 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. When pork is golden, transfer to the baking sheet. Baste the pork chops on both sides with BBQ sauce. Roast, in the middle of the oven, until cooked through, 10-12 min.**

5

Meanwhile, toss broccolini with 1 tbsp oil and salt and pepper in a bowl. Transfer broccolini onto the same baking sheet as pork. Roast flipping halfway through cooking, until golden-brown, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)

6

Add dressing to the bowl of potatoes and toss gently to combine. Divide porkchops, broccolini and potatoes between plates. Finish with a dollop of bacon jam on each porkchop.