Name: BBQ Pork Skewers with Sweet Potato-Parsnip Mash & Kale Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ bunches kale; 3 medium parsnips; 6 pork chops, boneless; 1.02 kg sweet potatoes; 177 ml whole milk; apple cider vinegar; black pepper; brown sugar; Dijon mustard; ketchup; onion powder; salt; virgin coconut oil; Worcestershire sauce

BBQ Pork Skewers with Sweet Potato-Parsnip Mash & Kale SaladBBQ Pork Skewers with Sweet Potato-Parsnip Mash & Kale Salad — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ bunches kale

3 medium parsnips

6 pork chops, boneless

1.02 kg sweet potatoes

177 ml whole milk

apple cider vinegar

black pepper

brown sugar

Dijon mustard

ketchup

onion powder

salt

virgin coconut oil

Worcestershire sauce

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Peel and medium dice sweet potatoes and parsnips. Transfer to a large pot, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until veggies can be easily pierced with a fork, about 15 minutes.

Meanwhile, place ketchup, Worcestershire, sugar, vinegar, Dijon, and spices in a small bowl; whisk to combine the BBQ sauce.

Pat pork chops dry with paper towels and place on a cutting board; cut into 1-inch pieces. Thread pork onto skewers and place on a platter; alternatively, you can cook the pork pieces directly on the grill pan without using skewers.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pour half the BBQ sauce over the skewers and turn to coat. Reserve remaining sauce for serving.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add skewers and grill, rotating every 2½-3 minutes, until browned and cooked through, 10-12 minutes. Transfer to a clean platter and loosely cover with aluminum foil.

When the sweet potatoes and parsnips are done, drain, and return to the pot.

Add milk, oil, salt, and pepper to the sweet potatoes and parsnips; mash until smooth. Cover and set aside.

Peel and mince garlic; transfer to a large bowl. Add oil and mash with the back of a spoon until soft and combined.

Add vinegar, Dijon, sugar, salt, and pepper to the bowl with the garlic; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Finely chop leaves and transfer to the bowl with the dressing; toss to combine the salad.

To serve, divide pork skewers, sweet potato-parsnip mash, and kale salad between plates. Top skewers with reserved BBQ sauce and enjoy!

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