and DIY BBQ-Ranch Dressing
Juicy stone fruit and crisp apples are the perfect complement to BBQ-spiced pork chops in this sweet and savoury smart salad. 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.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Spring Mix
113 g
Stone Fruit
1 unit(s)
Gala Apple
1 unit(s)
Mini Cucumber
1 unit(s)
Crispy Shallots
28 g
Feta Cheese, crumbled
0.25 cup
Ranch Dressing
2 tbsp
BBQ Seasoning
1 tbsp
Whole Grain Mustard
1 tbsp
Honey
0.5 unit(s)
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet.
- Combine 1 tbsp (2 tbsp) oil and half the BBQ Seasoning in a small bowl.
- Brush oil-spice mixture on pork.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- When done, transfer pork to a cutting board to rest, 3-4 min.
- Meanwhile, cut four sections off stone fruit, avoiding the pit. Cut each section into 1/4-inch slices.
- Core, then cut apple into 1/4-inch slices.
- Thinly slice cucumber.
- Combine ranch, mustard, half the honey (use all for 4 ppl), remaining BBQ Seasoning and 1 tbsp (2 tbsp) water in another small bowl, then stir to combine.
- Add spring mix, apples, stone fruit, cucumbers and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Thinly slice pork.
- Divide salad between plates, then top with pork.
- Drizzle salad dressing over top.
- Sprinkle with feta cheese and crispy shallots.
600
kcal
Calories
32
g
Fat
9
g
Saturated Fat
34
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
44
g
Protein
120
mg
Cholesterol
990
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
2.5
mg
Iron
