Barbecue Pork Chops for Dinner
with a Mac 'N' Cheese for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For dinner, you can make plans with our barbecue-sauce-coated pork chops with cabbage slaw and roasted potatoes. The next day, you’ll meet the pork again tucked into a hearty mac ’n’ cheese with tomato and scallions.
The Lunch Mac ’n’ Cheese nutrition information is as follows: Calories: 960, Fat: 44 g, Saturated Fat: 22 g, Carbohydrate: 82 g, Sugar: 8 g, Fiber: 6 g, Protein: 60 g, Cholesterol: 190 mg, Sodium: 690 mg. The nutrition facts panel below represents the nutrient values for the BBQ Pork Chops Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
4 unit
Scallions
1 unit
Lemon
2 unit
Roma Tomato
1 tablespoon
Fry Seasoning
6 ounce
Penne Pasta
(Contains Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Shredded Red Cabbage
24 ounce
Pork Chops
1 tablespoon
Sweet and Smoky BBQ Seasoning
¼ cup
BBQ Sauce
1 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Stock Concentrate
1 cup
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Line a baking sheet with aluminum foil and place it inside your oven. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Cut potatoes into ½-inch-thick wedges, like steak fries. Trim, then thinly slice scallions, separating greens and whites. Halve lemon. Chop tomatoes.
Toss potatoes in a large bowl with a large drizzle of oil, salt, pepper, and half the fry seasoning. Place on preheated baking sheet and roast in oven until crisped and tender, about 25 minutes. Once water boils, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1½ cups pasta cooking water, then drain well.
Squeeze juice of one lemon half into another large bowl. Add 1 tsp sugar and stir to dissolve, then stir in sour cream and mayonnaise. Season with salt and pepper. Add cabbage and half the scallion whites and toss to coat. Season with salt, pepper, and more lemon juice to taste. Set aside. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork chops dry with a paper towel. Season all over with barbecue seasoning and plenty of salt and pepper.
Add pork chops to pan and cook to desired doneness, 4-7 minutes per side. Remove 2 pork chops from pan and set aside for lunch. Spoon barbecue sauce over remaining chops in pan. Remove from pan and let rest a few minutes. Divide potatoes between plates. Toss half the scallion greens into slaw and add slaw to plates. Divide sauce-coated pork chops between plates, drizzle with any extra sauce in pan, and serve.
Melt 2 TBSP butter in pot used for pasta over medium heat. Add remaining scallion whites and cook until softened, 1-2 minutes. Stir in flour and remaining fry seasoning. Cook until lightly toasted, 1-2 minutes. Add 1 cup reserved pasta water, stock concentrate, and Mexican cheese blend, whisking until smooth. Reduce heat to low and cook until thickened, 2-3 minutes.
Stir penne, tomatoes, and remaining scallion greens into pan, coating in sauce. (TIP: If sauce is too thick, add more pasta cooking water as needed.) Cut reserved pork into small cubes and stir into pan. Season with salt and pepper. Divide pasta between reusable plastic containers and keep refrigerated until ready to eat. Microwave on high about 2 minutes and stir before enjoying.
