Categories: Meals
Ingredients
- 24 ounce Yukon Gold Potatoes
- 6 Scallions
- 2 Lemon
- 2 Roma Tomato
- 2 tablespoon Fry Seasoning
- 6 ounce Penne Pasta
- 4 tablespoon Sour Cream
- 4 tablespoon Mayonnaise
- 8 ounce Shredded Red Cabbage
- 36 ounce Pork Chops
- 2 tablespoon Sweet and Smoky BBQ Seasoning
- 1/2 cup Barbecue Sauce
- 1 tablespoon Flour
- 1 Chicken Stock Concentrate
- 1 cup Mexican Cheese Blend
- 8 teaspoon Vegetable Oil
- 2 teaspoon Sugar
- 4 tablespoon Butter
- Salt
- Pepper
Directions
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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.
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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.
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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.
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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.
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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.
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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.