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Barbecued Pork Chops with Roasted Potatoes & Kale

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

Cooking the potatoes and kale in a foil packet in this healthy recipe gives you moist and tender results while using less oil.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Aluminum Foil to make sure foods don't stick and help keep clean up easy!


  • 1½ 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
  • ½ teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • 2 8- to 10-ounces boneless pork chops, about 3/4 inch thick, trimmed
  • 4 tablespoons barbecue sauce
  • 2 tablespoons water
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Preheat oven to 425°F.

Step 2

Lay two 24-inch-long sheets of Reynolds Wrap® Non-Stick Aluminum Foil on a work surface (dull side facing up), overlapping one about halfway over the other to make one long, wide sheet. Toss potatoes and kale with 1 tablespoon oil, chili powder, paprika, 1/4 teaspoon salt and garlic powder in a large bowl. Mound the vegetables in the center of the foil. Wrap up the foil into a packet and place on a baking sheet. Roast until the potatoes are tender, about 25 minutes.

Step 3

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with the remaining 1/4 teaspoon salt and cook, turning once, until an instant-read thermometer inserted into the center registers 145°F, 6 to 10 minutes.

Step 4

Transfer to a clean cutting board and cut crosswise into slices.

Step 5

Mix barbecue sauce and water in the pan and add the pork, turning to coat with the sauce. Serve the kale and potatoes with the pork, drizzled with any sauce remaining in the pan.

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