Smart BBQ Pork Chops
with Creamy Slaw and Sugar Snap Peas
Tender, savoury, smoky, creamy and crunchy. These are the elements you'll find in this low-carb feast! Wholesome sugar snap peas 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.
Ingredients
340 g
Pork Chops, boneless
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
113 g
Sugar Snap Peas
113 g
Green Cabbage, shredded
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Carrot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 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 snap peas. 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, 8-11 min.** Carefully wipe the pan clean.
While pork roasts, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.
While snap peas cook, add cabbage and carrots to the large bowl with dressing. Season with salt and pepper, then toss to combine.
Thinly slice pork. Divide pork, snap peas and slaw between plates.
