Honey-BBQ Spiced Pork Chops with Mashed Sweet Potatoes & Roasted Brussel Sprouts *Contains Coconut
Chef Gil Junge
These BBQ spiced pork chops with honey butter, sour cream, mashed sweet potatoes, and roasted Brussel sprouts make a great comfort meal for the cooler months. (And make all the mouths water!)
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course dinner, lunch
Cuisine American
Servings 2
Calories 700 kcal
Cutting Board
Knife
Peeler
Medium Pot
Strainer
Potato Masher
Small Bowl
Medium bowl
Liquid measuring cup
Large Saute Pan
Baking Sheet
Paper Towels
Vegetable Oil
Salt & pepper
Margarine
- 2 each Sweet potatoes
- 2 tbsp dairy-free sour cream *contains coconut
- 12 ozw pork chops, 2-6 ozw
- 1 tbsp BBQ seasoning
- 2 pkg honey
- 1 each shallot
- 2 clove garlic
- 6 ozw brussel sprouts
- 2 tbsp bacon pieces, cooked
(2 servings) 4 servings
*CONTAINS COCONUT
Preheat oven to 400°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and then halve Brussel sprouts. Peel and mince (1) 2 shallot(s) and garlic.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Remove from heat and mash with dairy-free sour cream and (1T) 2T margarine until smooth. Season with salt & pepper. Cover to keep warm.
While sweet potatoes cook, place (2T) 4T margarine in a small microwave-safe bowl. Microwave in 5-second intervals until margarine is softened. Stir in (2pkgs) 4pkgs of honey and a pinch of salt.
Place Brussel sprouts into a microwave-safe bowl and add (¼C) ½C water and microwave on high for 3 minutes. Set aside until step 6.
Pat pork chops dry with paper towels. Season lightly with salt & pepper, then rub BBQ seasoning all over the pork. In a large sauté pan, heat a drizzle of oil over medium-high heat. Add pork and cook until browned, 2-3 minutes per side. Transfer pork to one side of a baking sheet and finish cooking in oven for a total of 8-12 minutes. When there are 5-6 minutes left of cook time, you will add the Brussel sprouts to the other side of the pan in the next step.
Using paper towels, gently wipe out the pan that was used to cook the pork. Heat a drizzle of oil over medium-high heat and add shallots, garlic and bacon pieces and cook until fragrant, about 1 minute. Add hot Brussel sprouts, a pinch of salt & pepper and continue to sauté for an additional 1-2 minutes. Transfer to the baking sheet with the pork and roast in the oven for 5-6 minutes.
Divide sweet potatoes and Brussel sprouts between plates. Top sweet potatoes with pork and dollop of honey butter. Serve & enjoy!
Tips & Tricks:
We know kids are picky, especially when it comes to eating veggies like Brussel sprouts. Try adding a little honey, brown sugar, or orange juice. The sweet helps balance the bitter and creates a dee-lish glaze.
ADDITIONAL SUPPLIES NEEDED:
- Paper towels
- Vegetable oil
- Salt & pepper
- Margarine
INGREDIENTS:
Pork chop (35.8%), Sweet potatoes (31.8%), Brussels sprouts (16.4%), Dairy-free Soy-Free Sour Cream (6.2%) [Filtered Water, Coconut Cream, Expeller-Pressed High-Oleic Safflower Oil,
Organic Coconut Oil, Organic Tapioca Maltodextrin, Less than 2% of: Natural Flavors, Tapioca Starch, Pectin, Glucono Delta Lactone, Gellan Gum, Organic Lemon Juice Concentrate,
Calcium Phosphate, Locust Bean Gum, Lactic Acid, Calcium Lactate, Guar Gum, Sea Salt, Sodium AlginateContains: Coconut], Honey (4.4%), Shallots (2.1%), Cured Bacon (1.7%)
(Sulphites), BBQ Seasoning (0.82%) [Brown sugar (58.1%), Garlic (15.5%), Onion powder (11.1%), PAPRIKA (SMOKED) (5.8%) [PAPRIKA AND NATURAL SMOKE FLAVOR ], Mustard seeds
(3.8%), Black pepper (2.8%), Cayenne pepper (2.3%), Kosher salt (0.72%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]], Garlic (0.63%)
*CONTAINS COCONUT
Serving: 16ozwCalories: 700kcalCarbohydrates: 60gProtein: 44gFat: 36gSaturated Fat: 13gCholesterol: 110mgSodium: 420mgPotassium: 1360mgFiber: 8gSugar: 31gCalcium: 160mgIron: 3.5mg