Seared Pork Chops & BBQ Sauce with Mashed Sweet Potatoes

Seared Pork Chops & BBQ Sauce

with Mashed Sweet Potatoes

35 MIN
-$0.05/serving 2 Servings
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    From the Test Kitchen

    The star of our rich, silky pan sauce is barbecue sauce, whose sweet and tangy notes provide perfect contrast to seared pork and mashed sweet potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with spicy pickled jalapeño.
    13 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    13 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Seared Pork Chops & BBQ Sauce with Mashed Sweet Potatoes
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 2 Zucchini
    • ¼ cup Barbecue Sauce
    • 2 Poblano Peppers
    • 2 Tbsps Butter
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Chicken Demi-Glace
    time-saving
    tips & techniques
    How To: Dice a Sweet Potato
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce.Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    Cook the pork
    3 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F

    Make the sauce & serve your dish
    4 Make the sauce & serve your dish

    While the pork rests, to the pan of reserved fond, add the barbecue sauce and demi-glace (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add half the butter (you will have extra); stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the sauce. Garnish the vegetables with as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

    Tips from Home Chefs

    Seared Pork Chops & BBQ Sauce

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce.Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 9 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    Cook the vegetables
    Cook the pork
    3 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *An instant-read thermometer should register 145°F

    4 Make the sauce & serve your dish

    While the pork rests, to the pan of reserved fond, add the barbecue sauce and demi-glace (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add half the butter (you will have extra); stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the sauce. Garnish the vegetables with as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

    Make the sauce & serve your dish
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