Cooking the potatoes and kale in a foil packet in this healthy recipe gives you moist and tender results while using less oil. Choose a barbecue sauce that has the least amount of sodium and added sugars.
- By: Katie Webster EatingWell Recipe Contributor
Ingredients 4 servings
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- 1 1/2 pounds red or yellow potatoes, cut into 1-inch pieces
- 4 cups chopped kale, stems removed
- 2 tablespoons avocado oil or canola oil, divided
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, divided
- 1/4 teaspoon garlic powder
- 2 8- to 10-ounce boneless pork chops, about 3/4 inch thick, trimmed
- 4 tablespoons barbecue sauce
- 2 tablespoons water
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