Barbecued Pork Chops with Roasted Potatoes & Kale
- 1½ 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 ¾ inch thick, trimmed
- 4 tablespoons barbecue sauce
- 2 tablespoons water
- Preheat oven to 425°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, ¼ 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 ¼ teaspoon salt and cook, turning once, until an instant-read thermometer inserted into the center registers 145°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.
Serving size: about 3 oz. pork & 1¼ cups vegetables
Per serving: 364 calories; 13 g fat (2 g sat); 4 g fiber; 41 g carbohydrates; 22 g protein; 38 mcg folate; 57 mg cholesterol; 7 g sugars; 5 g added sugars; 2,125 IU vitamin A; 31 mg vitamin C; 62 mg calcium; 2 mg iron; 538 mg sodium; 914 mg potassium