with Loaded Sweet Potatoes and 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. Ingredients: Pork chop • Sweet potato • Baby tomatoes • Yellow onion • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Utensils
Tags
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
43 mL
BBQ Sauce
2 tbsp
Southwest Spice Blend
6 g
Red Wine Vinegar
1 tbsp
Oil*
2 tbsp
Pepper*
0.125 tsp
Sugar*
1 tsp
Salt*
0.25 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Halve sweet potato lengthwise.
- To a parchment-lined baking sheet, add 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-sides 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-sides 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 for 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.
- 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 1/2 tbsp (1 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.
- Thinly slice pork.
- Divide pork, salad and sweet potatoes between plates.
- Top sweet potatoes with caramelized onions, sour cream and green onions.
- Serve remaining BBQ sauce on the side.
630
kcal
Calories
32
g
Fat
11
g
Saturated Fat
40
g
Carbohydrate
18
g
Sugar
6
g
Dietary Fiber
47
g
Protein
115
mg
Cholesterol
800
mg
Sodium
0.4
g
Trans Fat
1450
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
