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Square white plate with spiced grilled pork chop next to a square of mac and cheese with a crispy top and green beans with bacon in front of a glass of white wine on a white wooden table top.

Pork Chop with Mac n Cheese

Carolina bbq sauce, white cheddar mac 'n cheese

STARS

Take a pork chop and grill it. Then slather it with mustardy Carolina-style BBQ sauce. Serve this with a creamy white cheddar Mac ‘n Cheese, green beans topped with crunchy, salty delicious bacon and a little extra of that bbq sauce on the side. Could you ask for anything better?
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Crushed Breadcrumbs

  • ½ baguette 
  • 1 tablespoon olive oil
  • 1 pinch salt 
  • 1 small pinch pepper

Green Beans

  • 4 slices bacon, chopped 
  • 2⅓ cup (12 ounces) green beans
  • 2 teaspoons salt 

Carolina BBQ Glazed Pork Chop 

  • 3 tablespoons yellow mustard
  • 2 tablespoons ketchup
  • ¼ cup apple cider vinegar
  • 1½ tablespoons granulated sugar
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Black pepper, to taste
  • 1 tablespoons white vinegar
  • 1½ teaspoons ancho chile powder
  • ½ can chipotles in adobo sauce 
  • 4 8-ounce bone-in pork chops

White Cheddar Mac and Cheese

  • 1¼ cups cavatappi pasta
  • ¼ teaspoon salt 
  • 1 tablespoon olive oil
  • ⅔ cup store-bought bechamel sauce
  • ½ cup vegetable stock 
  • 2 tablespoons parmesan cheese
  • ½ cup shredded white cheddar cheese
  • Black pepper, to taste
Directions
1
Preheat the oven to 320℉. Spray a baking dish with cooking spray. 
2
Tear the baguette into small pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into an even layer. Bake for 12-15 minutes or until golden brown. Remove from the oven and cool. Once cool, roughly chop them with a food processor to create breadcrumbs. 
3
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Bake for 10-15 minutes or until crispy. Drain off fat and cool the crumbled bacon. 
4
Turn the oven up to 375℉. Blend the ingredients for the BBQ sauce in a food processor or blender until smooth. Cover the pork chops in half of the BBQ sauce on all sides. Place the pork chops on a baking sheet and roast until the internal temperature is 150℉, 17-20 minutes.  
5
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot and drizzle with oil to prevent sticking. 
6
In a separate pot, heat the bechamel sauce and stir with a whisk. Slowly add the vegetable stock, whisking continuously. Then stir in the shredded cheese and black pepper and whisk until smooth. Combine the pasta and cheese sauce in one pot. Pour the pasta into the prepared baking dish. Top with breadcrumbs. Bake at 375℉ for 10-12 minutes. 
7
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. Toss with bacon bits. 
8
Serve the pork chops with a side of mac & cheese, bacon green beans, and Carolina BBQ sauce. 

Pork Chop with Mac n Cheese

Carolina bbq sauce, white cheddar mac 'n cheese

STARS

Take a pork chop and grill it. Then slather it with mustardy Carolina-style BBQ sauce. Serve this with a creamy white cheddar Mac ‘n Cheese, green beans topped with crunchy, salty delicious bacon and a little extra of that bbq sauce on the side. Could you ask for anything better?
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Crushed Breadcrumbs

  • ½ baguette 
  • 1 tablespoon olive oil
  • 1 pinch salt 
  • 1 small pinch pepper

Green Beans

  • 4 slices bacon, chopped 
  • 2⅓ cup (12 ounces) green beans
  • 2 teaspoons salt 

Carolina BBQ Glazed Pork Chop 

  • 3 tablespoons yellow mustard
  • 2 tablespoons ketchup
  • ¼ cup apple cider vinegar
  • 1½ tablespoons granulated sugar
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Black pepper, to taste
  • 1 tablespoons white vinegar
  • 1½ teaspoons ancho chile powder
  • ½ can chipotles in adobo sauce 
  • 4 8-ounce bone-in pork chops

White Cheddar Mac and Cheese

  • 1¼ cups cavatappi pasta
  • ¼ teaspoon salt 
  • 1 tablespoon olive oil
  • ⅔ cup store-bought bechamel sauce
  • ½ cup vegetable stock 
  • 2 tablespoons parmesan cheese
  • ½ cup shredded white cheddar cheese
  • Black pepper, to taste

Directions

1
Preheat the oven to 320℉. Spray a baking dish with cooking spray. 
2
Tear the baguette into small pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into an even layer. Bake for 12-15 minutes or until golden brown. Remove from the oven and cool. Once cool, roughly chop them with a food processor to create breadcrumbs. 
3
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Bake for 10-15 minutes or until crispy. Drain off fat and cool the crumbled bacon. 
4
Turn the oven up to 375℉. Blend the ingredients for the BBQ sauce in a food processor or blender until smooth. Cover the pork chops in half of the BBQ sauce on all sides. Place the pork chops on a baking sheet and roast until the internal temperature is 150℉, 17-20 minutes.  
5
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot and drizzle with oil to prevent sticking. 
6
In a separate pot, heat the bechamel sauce and stir with a whisk. Slowly add the vegetable stock, whisking continuously. Then stir in the shredded cheese and black pepper and whisk until smooth. Combine the pasta and cheese sauce in one pot. Pour the pasta into the prepared baking dish. Top with breadcrumbs. Bake at 375℉ for 10-12 minutes. 
7
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2-4 minutes then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes. Toss with bacon bits. 
8
Serve the pork chops with a side of mac & cheese, bacon green beans, and Carolina BBQ sauce.