Smart BBQ Pork Plate

Under 50g of Carbs

Under 650 Calories

with Loaded Sweet Potatoes and Salad

8 min

Difficulty: 2/3

Canadian

Tonight, everyone's favourite BBQ plate gets the carb smart treatment! Pork chops are covered in smoky-sweet Southwest spices and BBQ sauce, while the classic loaded baked potato is revamped with sweet potato and caramelized onions. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Pork chop • Sweet potato • Baby tomatoes • Yellow onion • 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) • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Aluminum Foil

Silicone Brush

Tags

30-min-or-less

Under 50g of Carbs

Under 650 Calories

Ingredients

Pork Chops, boneless

340 g

Sweet Potato

1 unit(s)

Baby Tomatoes

113 g

Yellow Onion

1 unit(s)

Baby Spinach

56 g

Green Onion

2 unit(s)

Cheddar Cheese, shredded

0.25 cup

Sour Cream

1 unit(s)

BBQ Sauce

4 tbsp

Southwest Spice Blend

6 g

Red Wine Vinegar

1 tbsp

Oil

2.5 tbsp

Pepper

0.125 tsp

Sugar

1 tsp

Salt

0.25 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Halve sweet potato lengthwise.
To a parchment-lined baking sheet, toss together sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Arrange sweet potatoes on one half of the baking sheet, cut-side down.
Roast in the bottom of the oven for 23-25 min, until tender. (NOTE: You will add pork to the same baking sheet after 15 min.)
When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese.
Return to the bottom of the oven for 2-3 min, until cheese melts.

Meanwhile, halve tomatoes.
Thinly slice green onions.
Peel, then cut yellow onion into 1/4-inch slices.

Pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
Pan-fry 2-3 min per side, until golden, then transfer pork to the other half of the baking sheet with sweet potatoes.
Brush 1 tbsp (2 tbsp) BBQ sauce over pork chops.
Roast in the bottom of the oven for 8-12 min, until cooked through.**
Carefully wipe the pan clean.
When pork is done, transfer to a plate. Cover loosely with foil and set aside to rest, 2-3 min.

Meanwhile, reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook for 3-4 min, stirring occasionally, until slightly softened.
Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
Remove from heat, then stir in half the vinegar. Set aside.

Meanwhile, in a large bowl, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil.
Add spinach and tomatoes. Season with salt and pepper, then toss to combine.