Smoky BBQ Pork Chops with Cabbage Slaw and Roasted Potatoes (Plus a Mac ‘N’ Cheese Lunch)

This recipe is all about making the most of your time in the kitchen. You’ll start with a hearty dinner of smoky barbecue pork chops, tangy cabbage slaw and crispy roasted potatoes. But the magic doesn’t stop there-extra ingredients and a few simple steps let you turn the leftover pork into a rich, creamy mac ‘n’ cheese for tomorrow’s lunch. It’s a two-for-one meal plan that’s as practical as it is delicious.

The pork chops are seasoned with a sweet and smoky BBQ rub, pan-seared to perfection and finished with a generous glaze of barbecue sauce. The slaw is bright and refreshing, with a lemon-sour cream dressing that cuts through the richness. And the potatoes? They’re roasted with a special fry seasoning until golden and crisp. Save two chops for the next day’s mac ‘n’ cheese-a cheesy, tomato-studded pasta that reheats beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and place it in the oven to heat. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice scallions, separating whites and greens. Halve the lemon. Chop tomatoes.
2. In a large bowl, toss potato wedges with a drizzle of oil, salt, pepper and half the fry seasoning. Carefully place potatoes on the hot baking sheet and roast until golden and tender, about 25 minutes. Meanwhile, add penne to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups pasta water, then drain.
3. In a large bowl, squeeze juice from half the lemon. Add 1 teaspoon sugar and stir to dissolve. Whisk in sour cream and mayonnaise. Season with salt and pepper. Add shredded cabbage and half the scallion whites; toss to coat. Set slaw aside. Season with more lemon juice if desired.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Pat pork chops dry and season all over with BBQ seasoning, salt and pepper. Cook until browned and cooked through, 4-7 minutes per side. Remove 2 pork chops and set aside for the next day’s lunch. Spoon BBQ sauce over the remaining chops in the pan, turning to coat. Remove from pan and let rest.
5. Divide roasted potatoes among plates. Toss remaining scallion greens into the slaw and serve alongside potatoes. Place the sauce-coated pork chops on plates and drizzle with any extra sauce from the pan.
6. For the lunch mac ‘n’ cheese: In the same pot used for pasta, melt 2 tablespoons butter over medium heat. Add remaining scallion whites and cook until softened, 1-2 minutes. Stir in flour and remaining fry seasoning; cook 1-2 minutes. Whisk in 1 cup reserved pasta water, chicken stock concentrate and Mexican cheese blend until smooth. Reduce heat to low and cook until thickened, 2-3 minutes.
7. Add cooked penne, chopped tomatoes and remaining scallion greens to the pot; stir to coat. If too thick, add more pasta water. Dice the reserved pork chops into small cubes and stir into the pasta. Season with salt and pepper. Divide into containers and refrigerate. To reheat, microwave on high for about 2 minutes, stirring halfway.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, russet or red potatoes work well, but Yukon Golds give the best creamy texture and crispiness.

How should I store the leftover mac 'n' cheese?

Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Can I substitute the pork chops with chicken?

Absolutely! Boneless, skinless chicken breasts or thighs can be used. Adjust cooking time as needed until chicken reaches 165°F.