Carb Smart BBQ Pork Chops
with Loaded Sweet Potatoes and Salad
The tried-and-true favourite BBQ plate has gotten the Carb Smart treatment! Pork chops covered in smoky-sweet Southwest Spice, with the classic loaded baked potato redone with sweet potato, caramelized onions and crispy shallots? Yes please!
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
Southwest Spice Blend
170 g
Sweet Potato
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 unit
Green Onion
28 g
Crispy Shallots
(Contains Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Yellow Onion
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potato lengthwise. Halve tomatoes. Thinly slice green onions. Peel, then cut onion into 1/4-inch slices.
Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper then toss to coat. Arrange on one side of the baking sheet, cut-side down. Roast in the bottom of oven, until tender, 23-25 min. (NOTE: You will add pork to the baking sheet after 15 min.)
While sweet potatoes roast, 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 oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to the other side of the baking sheet with sweet potatoes. Roast on the bottom of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean. When pork is done, transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
While pork cooks, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat and stir in half the vinegar. Set aside.
When sweet potatoes are almost done, flip over (cut-side up) and sprinkle with cheese. Return to bottom of the oven until cheese melts, 2-3 min. While cheese melts, combine remaining vinegar and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.
Thinly slice pork. Divide pork, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream, crispy shallots and green onions.
