BBQ Pork & Cheesy Fries
with Pan‑Fried Greens
- Milk
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
Take our word for it: there's no turning back once you've tried this BBQ pork. Serve it with tender greens plus cheesy fries topped with sour cream and chives for a quick and easy meal that's all kinds of wonderful.
Ingredients
4 unit
potatoes
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 head
broccoli
1 bag
green beans
1 bunch
chives
2 packet
pork loin steaks
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes. In the last 8 minutes of cook time, sprinkle the shredded Cheddar cheese over the fries, then return to the oven and bake until the cheese is melted and golden.
While the fries are baking, cut the broccoli into small florets, then roughly chop the stalk. Trim the green beans. Thinly slice the chives.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and then a splash of water. Cook until starting to soften, 3 minutes. Add the green beans and cook until just tender, 4-5 minutes. Season with a pinch of salt and pepper, then transfer to a bowl and cover to keep warm.
Return the pan to a medium-high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides and add to the pan. Cook until golden and cooked through, 3-4 minutes each side.
Remove the pan from the heat and add the BBQ sauce. Turn to coat the pork in the sauce.
Divide the cheesy fries, BBQ pork and greens between plates. Top the fries with the sour cream and garnish with the chives.
