Carb Smart BBQ Pork Chops
with Creamy Kale Slaw and Green Beans
Tender, savoury, smoky, creamy and crunchy. These are the elements you'll find in this low-carb feast! Wholesome green beans replace the starch for a lighter, yet surprisingly filling, twist on BBQ pork chops.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
170 g
Green Beans
113 g
Kale Slaw Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Carrot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Peel, then coarsely grate carrot. Whisk together mayo, vinegar and half the BBQ Seasoning in a large bowl. Set aside.
Pat pork dry with paper towels, then season with remaining BBQ Seasoning. 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, 9-11 min. Carefully wipe the pan clean.
While pork roasts, heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min.
While green beans cook, add kale slaw mix and carrots to the large bowl with dressing. Season with salt and pepper, then toss to combine.
Thinly slice pork. Divide pork, green beans and creamy kale slaw between plates.
