Southern Pork Chops
with White BBQ Sauce, Buttery Corn and Crispy Potatoes- Egg
- Mustard
- Milk
Deliciously seared pork chops are a match made in heaven for creamy, buttery corn and a zingy white BBQ sauce. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!
Ingredients
340 g
Pork Chops, boneless
113 g
Corn Kernels
360 g
Yellow Potato
¼ tsp
Cracked Black Pepper
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Garlic Puree
1.5 tsp
Dijon Mustard
(Contains: Mustard)
7 g
Parsley
1 tbsp
Ginger-Garlic Puree
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4tsp medium, 1/2 tsp spicy and 1tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven until tender and golden-brown, 25-28 min.
Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.
Pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown and cooked through, 4-6 min per side.**
When pork is cooked through, remove the pan from heat, then transfer pork to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add garlic puree and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.
Slice pork. Divide pork, corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The white BBQ sauce is a standout — tangy, creamy, and a genuine crowd-pleaser; the garlic-buttered corn also draws consistent praise.
- Ease of prep: Most reviewers found this a quick and straightforward weeknight meal that the whole family could enjoy.
- Suggestions: Use only half the garlic purée in the corn to avoid it overpowering the dish; some reviewers also recommend reducing the sugar in the sauce and adding extra horseradish for a bolder kick. Consider searing the pork chops in a pan first, then finishing in the oven to help keep them juicy and cooked through evenly.
- Leftovers: Reviewers who ordered double protein noted the meal kept well and made a satisfying next-day lunch.
- Potatoes: Season the potato rounds beyond salt and pepper — reviewers suggest adding smoked paprika, thyme, or garlic powder for more flavour. Slice them evenly and watch the oven closely, as thinner cuts can burn before the recommended time is up; spreading a little oil directly on the baking sheet helps them release cleanly.
- Vegetables: Several reviewers felt the meal leaned heavily on starch, and suggested adding a green vegetable such as broccoli, green beans, or spinach to round out the plate.
