Beef / Pork

Barbeque Pork Chops with Roasted Potatoes and Spinach is for Dinner.

Barbeque Pork Chops with Roasted Potatoes and Spinach takes 5 minutes to prepare.

Barbeque Pork Chops with Roasted Potatoes and Spinach takes 25 minutes to cook.

Barbeque Pork Chops with Roasted Potatoes and Spinach makes 4 servings.

The ingredients for Barbeque Pork Chops with Roasted Potatoes and Spinach are:

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

Here is how you make Barbeque Pork Chops with Roasted Potatoes and Spinach:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LEIGHANN671.

The nutritional information for Barbeque Pork Chops with Roasted Potatoes and Spinach is:

• 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