Carb Smart BBQ Double 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
1 unit(s)
Sweet Potato
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
56 g
Baby Spinach
2 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
BBQ Sauce
(Contains Mustard)
1 tbsp
Southwest Spice Blend
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potatoes lengthwise. 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 the oven until tender, 23-25 min. (NOTE: You will add pork to the same 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.
Meanwhile, halve tomatoes. Thinly slice green onions. Peel, then cut yellow onion into 1/4-inch slices.
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 top 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.
Meanwhile, reheat 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.
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 combine.
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.
