Name: Barbecued Pork Chops with Roasted Potatoes & Kale
Cook time: 40 min
Total time: 40 min
Ingredients: 1.5 pounds red or yellow potatoes, cut into 1-inch pieces; 4 cups chopped kale, stems removed; 2 tablespoons avocado oil or canola oil, divided; 1 teaspoon chili powder; 1 teaspoon paprika; 0.5 teaspoon salt, divided; 0.25 teaspoon garlic powder; 2 8- to 10-ounce boneless pork chops, about 3/4 inch thick, trimmed; 4 tablespoons barbecue sauce; 2 tablespoons water

Barbecued Pork Chops with Roasted Potatoes & Kale

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Cooking the potatoes and kale in a foil packet in this healthy recipe gives you moist and tender results while using less oil. Choose a barbecue sauce that has the least amount of sodium and added sugars.

Katie Webster

Updated on July 9, 2019

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

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Ingredients

1 ½ pounds red or yellow potatoes, cut into 1-inch pieces
4 cups chopped kale, stems removed
2 tablespoons avocado oil or canola oil, divided
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon salt, divided
¼ teaspoon garlic powder
2 8- to 10-ounce boneless pork chops, about 3/4 inch thick, trimmed
4 tablespoons barbecue sauce
2 tablespoons water

Directions

Preheat oven to 425 degrees F.
Lay two 24-inch-long sheets of foil on a work surface, overlapping one about halfway over the other to make one long, wide sheet. Lightly coat with cooking spray. Toss potatoes and kale with 1 tablespoon oil, chili powder, paprika, 1/4 teaspoon salt and garlic powder in a large bowl. Mound the vegetables in the center of the foil. Wrap up the foil into a packet and place on a baking sheet. Roast until the potatoes are tender, about 25 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with the remaining 1/4 teaspoon salt and cook, turning once, until an instant-read thermometer inserted into the center registers 145 degrees F, 6 to 10 minutes. Transfer to a clean cutting board and cut crosswise into slices.
Mix barbecue sauce and water in the pan and add the pork, turning to coat with the sauce. Serve the kale and potatoes with the pork, drizzled with any sauce remaining in the pan.

Nutrition Facts (per serving)

364	Calories
13g	Fat
41g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 3 oz. pork & 1 1/4 cups vegetables
Calories 364
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 4g	15%
Total Sugars 8g
Added Sugars 5g	10%
Protein 22g	44%
Total Fat 13g	16%
Saturated Fat 2g	12%
Cholesterol 57mg	19%
Vitamin A 2125IU	42%
Vitamin C 31mg	35%
Folate 38mcg	9%
Sodium 538mg	23%
Calcium 62mg	5%
Iron 2mg	9%
Magnesium 62mg	15%
Potassium 914mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.