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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsred or yellow potatoes, cut into 1-inch pieces4cupschopped kale, stems removed2tablespoonsavocado oil or canola oil, divided1teaspoonchili powder1teaspoonpaprika½teaspoonsalt, divided¼teaspoongarlic powder2 8- to 10-ounce boneless pork chops, about 3/4 inch thick, trimmed4tablespoonsbarbecue sauce2tablespoonswater
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsred or yellow potatoes, cut into 1-inch pieces
4cupschopped kale, stems removed
2tablespoonsavocado oil or canola oil, divided
1teaspoonchili powder
1teaspoonpaprika
½teaspoonsalt, divided
¼teaspoongarlic powder
2 8- to 10-ounce boneless pork chops, about 3/4 inch thick, trimmed
4tablespoonsbarbecue sauce
2tablespoonswater
DirectionsPreheat 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.Originally appeared: EatingWell Magazine, January/February 2016
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.
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.
Originally appeared: EatingWell Magazine, January/February 2016
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Nutrition Facts(per serving)364Calories13gFat41gCarbs22gProtein
Nutrition Facts(per serving)
- 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.
