Dry Rub Pork Chops
with Green Beans and Roasted Sweet Potato
Will you BBQ or pan-fry these succulent pork chops? Either way, dinner tonight will be a hit! The roasted sweet potatoes, sauteed green beans and a drizzle of the smoky BBQ sauce will be your new favourite summer recipe!
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
2 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
11 tbsp
Brown Sugar
2 unit(s)
Sweet Potato
1 unit(s)
Garlic, cloves
0.01 tbsp
Worcestershire Sauce
170 g
Green Beans, trimmed
7 g
Chives
2 unit(s)
Sour Cream
4 tbsp
BBQ Sauce
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Cut sweet potatoes into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, finely chop chives. Trim beans. Peel, then mince or grate garlic. In a small pot, add BBQ sauce, brown sugar, garlic, Worcestershire sauce and 2 tbsp water (dbl for 4 ppl). Heat the pot over medium-low heat. Cook, stirring often, until sugar has dissolved and BBQ sauce is warmed through, 2-3 min. Remove the pot from heat and set aside.
Pat pork dry with paper towels, then season with salt and pepper. On a foil-lined baking sheet, brush 1 tsp oil all over pork, then rub with BBQ seasoning. Roast in bottom of oven, until cooked through, 14-16 min.** (NOTE: This should be halfway through cooking sweet potatoes, make sure to flip wedges!)
While pork roasts, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then beans. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.
In a small bowl, stir together sour cream and chives. Slice pork. Divide pork, sweet potatoes and beans between plates. Drizzle BBQ sauce over pork. Serve chive sour cream on the side, for dipping.