Tender, savoury, smoky, creamy and crunchy. These are the elements you'll find in this low-carb feast! Wholesome broccoli replace the starch for a lighter, yet surprisingly filling, twist on BBQ pork chops.
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Green Cabbage, shredded
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Peel, then coarsely grate carrot.
Pat pork dry with paper towels, then season with 1 tsp seasoned salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to a parchment-lined baking sheet. Spread BBQ sauce onto tops of pork. Roast in the middle of the oven until cooked through, 8-11 min.** Carefully wipe the pan clean.
Meanwhile, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with remaining seasoned salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.
Meanwhile, add mayo and vinegar to a large bowl. Season with salt and pepper, then stir to combine. Add cabbage and carrots, then toss to combine.
Thinly slice pork. Divide pork, broccoli and slaw between plates.