Oven, Sheet Tray, Frying pan, Stovetop, Knife
Preheat the oven to 425°F. Clean & cut the potatoes in half or into wedges.
Line a sheet tray with parchment paper & add the potatoes. Season with salt, pepper, garlic powder & paprika. Add a drizzle of oil & toss to evenly coat. Roast in the oven for 25-30 min at 425°F, flipping half way, until golden & crisp
Heat a drizzle of oil on a cast iron pan or grill pan over medium-high heat. Pat the pork chop dry. Season all over with salt & pepper. Add the pork chop to the pan & sear undisturbed, about 5-6 min on one side. Flip & brush bbq sauce over the meat. Sear for 3-4 min, then flip again, brushing the other side with bbq sauce.
Flip & cook the meat twice more, brushing each time. This will help to create a saucy, caramelized sear on both sides. Remove from the heat once fully cooked (internal temp reaches 145°F). Transfer to a cutting board & rest for a few min before slicing against the grain.
Serve the bbq pork with crispy potatoes & salad greens. Drizzle on some more bbq sauce & dress the salad to your liking. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "BBQ Pork Chop with Potatoes & Salad" contains 494 Energy, 16 g of Fat, 78 g of Carbohydrates, 9 g of Protein, 7 g of Fiber.