Barbeque Pork Chops with Roasted Potatoes and Spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.3
  • Total Fat: 10.8 g
  • Cholesterol: 34.4 mg
  • Sodium: 857.6 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 18.1 g

View full nutritional breakdown of Barbeque Pork Chops with Roasted Potatoes and Spinach calories by ingredient
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Introduction

This recipe falls into the guidelines of a diabetic diet. This recipe falls into the guidelines of a diabetic diet.
Number of Servings: 4

Ingredients

    4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    4 cup Spinach, fresh
    2 tbsp Extra Virgin Olive Oil
    1 tsp Chili powder
    1 tsp Paprika
    .5 tsp Salt
    .25 tsp Garlic powder
    10 oz Pork - No Name Boneless Pork Loin Chops
    .25 cup (8 fl oz) Barbecue Sauce
    .125 cup (8 fl oz) Water, tap

Directions

Preheat oven to 425. Lay two 24" long sheets of Reynolds Wrap on a work surface overlapping one about halfway over the other to make one long wide sheet. Cost the sheet with cooking spray. In a large bowl, lightly Ross potatoes and spinach with 1 tbsp oil, chili powder, paprika, 1/4 tsp salt, and garlic powder. Mound the veggies in the center of the Reynolds Wrap. Wrap it up into a packet and place in baking sheet. Bake about 25 minutes until potatoes are tender. While potatoes are cooking, heat the remaining 1 tbsp of oil in a large skillet over medium high heat. Sprinkle pork with 1/4 tsp salt and cook turning once until the thermometer reads 145. Transfer to a cutting board and cut crosswise into slices. Mix barbecue sauce and 2 tbsp water in the pan and add the pork turning to coat. Serve the spinach and potatoes with the porj, drizzled with remaining sauce.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LEIGHANN671.

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