If cookout season is your favorite season, you’re in for a treat. For this picnic-style feast, a grilled, smoke-brined pork chop is plated atop tender, BBQ-spiced sweet potato noodles, then doused in a luscious maple-BBQ sauce and topped with a smattering of green onions. Two irresistible sides round out the summery meal: brown sugar baked pinto beans and buttered corn with chives.

Ingredients: Pork chop • Sweet potato • Corn • Pinto beans (pinto beans, water, salt, calcium chloride, disodium EDTA) • Concentrated tomatoes (vine-ripened fresh tomatoes, salt, naturally derived citric acid) • Olive oil • Sugar (maple syrup, molasses (sulphites), coconut palm sugar) • Water • Butter (milk) • Spanish onion • Apple cider vinegar • Green onions • Liquid smoke • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Black garlic • Chili powder (chili pepper, cumin, coriander, salt, oregano, garlic powder, cloves, silicon dioxide) • Minced garlic (water, dehydrated garlic, citric acid) • Sea salt • Paprika • Smoked paprika • Onion powder • Garlic powder • Ancho chili powder (ancho chili pepper, silicon dioxide) • Ground mustard • Black pepper • Roasted garlic powder • Smoked black pepper (pepper, smoked flavour) • Dried chives • Coriander • Oregano.