Your eyes will glaze over with a dreamy delight as you try this BBQ-glazed pork dish, spiced with NOMU BBQ Rub. Served with golden oven-roasted potato rounds and a zesty yoghurt dotted with delicate dill. A new dinner favourite, Chef!
Glazed BBQ Pork & Tangy Dill Crème
Glazed BBQ Pork & Tangy Dill Crème
with golden potato rounds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- BBQ Sauce
- BBQ Sauce Richard Bosman
- Fresh Dill
- Greek Salt
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU BBQ Rub
- Pork Schnitzel (without crumb)
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
GREEK POTATOES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the NOMU rub, and season. When hot, sear the schnitzel until lightly charred, 30-60 seconds per side. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan.
DILL-ICIOUS YOGHURT
In a bowl, combine the yoghurt, the dill, the lemon juice (to taste), and season.
SIMPLY SENSATIONAL
Plate up the Potato rounds. Side with the BBQ pork and finish with dollops of the creamy dill dressing.
GREEK POTATOES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the NOMU rub, and season. When hot, sear the schnitzel until lightly charred, 30-60 seconds per side. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan.
DILL-ICIOUS YOGHURT
In a bowl, combine the yoghurt, the dill, the lemon juice (to taste), and season.
SIMPLY SENSATIONAL
Plate up the Potato rounds. Side with the BBQ pork and finish with dollops of the creamy dill dressing.
GREEK POTATOES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the NOMU rub, and season. When hot, sear the schnitzel until lightly charred, 30-60 seconds per side. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan. (You may need to do this step in batches.)
DILL-ICIOUS YOGHURT
In a bowl, combine the yoghurt, the dill, the lemon juice (to taste), and season.
SIMPLY SENSATIONAL
Plate up the Potato rounds. Side with the BBQ pork and finish with dollops of the creamy dill dressing.
GREEK POTATOES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEARED SCHNITZEL
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the NOMU rub, and season. When hot, sear the schnitzel until lightly charred, 30-60 seconds per side. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan. (You may need to do this step in batches.)
DILL-ICIOUS YOGHURT
In a bowl, combine the yoghurt, the dill, the lemon juice (to taste), and season.
SIMPLY SENSATIONAL
Plate up the Potato rounds. Side with the BBQ pork and finish with dollops of the creamy dill dressing.
Frequently Asked Questions
What is the preparation time for Glazed BBQ Pork & Tangy Dill Crème?
The preparation time for Glazed BBQ Pork & Tangy Dill Crème with golden potato rounds is between 20 and 40 minutes.
What is the total time required to make Glazed BBQ Pork & Tangy Dill Crème with golden potato rounds?
The total time required to make Glazed BBQ Pork & Tangy Dill Crème with golden potato rounds is between 35 and 55 minutes.
How many servings does Glazed BBQ Pork & Tangy Dill Crème provide?
4 servings
What are the main ingredients in Glazed BBQ Pork & Tangy Dill Crème?
BBQ Sauce, BBQ Sauce Richard Bosman, Fresh Dill, Greek Salt, Lemon Juice, Low Fat Plain Yoghurt, NOMU BBQ Rub, Pork Schnitzel (without crumb), Potato
What is the nutritional information of Glazed BBQ Pork & Tangy Dill Crème?
Calories: 466, Carbs: 60 grams, Fat: grams, Protein: 41.7 grams, Sugar: 18.5 grams, Salt: 2450 grams
How do I prepare Glazed BBQ Pork & Tangy Dill Crème?
SIMPLY SENSATIONAL: Plate up the potato rounds. Side with the BBQ pork and finish with dollops of the creamy dill dressing. DILL-ICIOUS YOGHURT: In a bowl, combine the yoghurt, the dill, the lemon juice (to taste), and season. SEARED SCHNITZEL: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the NOMU rub, and season. When hot, sear the schnitzel until lightly charred, 30-60 seconds per side. In the final 30 seconds, baste with the BBQ sauce. Remove from the pan. GREEK POTATOES: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil and the Greek salt. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Glazed BBQ Pork & Tangy Dill Crème?
BBQ Sauce, BBQ Sauce Richard Bosman, Fresh Dill, Greek Salt, Lemon Juice, Low Fat Plain Yoghurt, NOMU BBQ Rub, Pork Schnitzel (without crumb), Potato
How many calories does Glazed BBQ Pork & Tangy Dill Crème have?
466 calories
How much fat content does Glazed BBQ Pork & Tangy Dill Crème have?
grams
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