Hickory BBQ Pork Chops
with Cranberry Rainbow Salad
Cooking time
10 minutes
Servings
2/4
Calories
500 /serving
We’re heading south to warm up. Barbecue flavours on these saucy chops offer up whiffs of wood smoke and sweet bourbon. They’re laid over a cheerful salad that’s quick, creative and carb-smart, with dried cranberries and colourful pre-chopped veggies.
We will send you:
- 2 Pork chops
- 1 Head of curly leaf lettuce
- 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
- 30ml Balsamic vinegar
- 30ml BBQ sauce
- 25g Dried cranberries
- 15ml Whole-grain mustard
- 10g BBQ on Bourbon Street spices (bourbon flavour, paprika, chili powder, salt, onion, garlic, yeast extract, canola oil, black pepper, cellulose, citric acid, mustard, cumin, hickory smoke flavour)
Contains: Mustard • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
24 g
Saturated Fat
5 g
Sodium
740 mg
Total Carb
30 g
Sugars
19 g
Protein
39 g
Fibre
5 g
Preparation
Cook & coat the pork
- Pat the pork dry; rub with the spices, a drizzle of oil and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Add the BBQ sauce and 1 tbsp water (double for 4 portions). Cook, flipping the pork in the sauce, 30 sec. to 1 min., until coated.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the vinegar, mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the veggie mix and cranberries; toss well.
- Add the lettuce; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
