with Roasted Sweet Potato Wedges and BBQ Mayo
Sink your teeth into smoky BBQ-glazed pork chops, paired with buttery herb-grilled corn topped with crispy shallots. It's served with golden Parmesan-roasted sweet potato and a side of tangy BBQ mayo for the ultimate sweet, savory, and smoky bite. Ingredients: Corn • Pork chop • Sweet potato • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
BBQ Sauce
4 tbsp
Zesty Garlic Blend
7 g
Corn on the Cob
2 unit(s)
Sweet Potato
2 unit(s)
Mayonnaise
2 tbsp
Crispy Shallots
28 g
Garlic, cloves
2 unit(s)
Butter
2 tbsp
Oil
1.5 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
- Before you start, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Preheat the oven to 425°F.
- Wash and dry all produce.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Zesty Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Husk corn
- Peel, then mince or grate garlic.
- In a small bowl, combine room-temperature butter, half the garlic, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- In another small bowl, combine half the BBQ sauce, mayonnaise and remaining garlic. Season with salt and pepper.
- Pat pork chops dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt, pepper and remaining Zesty Garlic Blend.
- Brush corn with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- To one side of the grill, add pork chops. Reduce heat to medium, close lid and grill for 6-8 min per side until pork is cooked through.**
- Add corn to the other side of the grill. Close lid and grill for 4-5 min, flipping once, until tender-crisp.
- Thinly slice pork chops.
- Brush corn with garlic butter.
- Divide sweet potato wedges, pork and corn between plates.
- Drizzle pork with remaining BBQ sauce. Sprinkle crispy shallots over pork and corn.
- Serve BBQ mayo on the side for dipping.
850
kcal
Calories
44
g
Fat
16
g
Saturated Fat
76
g
Carbohydrate
28
g
Sugar
8
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1380
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Roasted Sweet Potato Wedges and BBQ Mayo
with Roasted Sweet Potato Wedges and BBQ Mayo
with Roasted Sweet Potato Wedges and BBQ Mayo
