Alabama Pork Chops
with White BBQ Sauce, Buttery Corn and Crispy Potatoes
Deliciously seared pork chops are served with a bright, zingy white bbq sauce and creamy, buttery corn. This Alabama-style BBQ sauce is mayo- based with a kick of vinegar and horseradish! This dish is soon to be a family favourite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
227 g
Corn Kernels
600 g
Yellow Potato
1 tsp
Black Peppercorns, crushed
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Sherry Vinegar
(Contains Sulphites)
12 g
Garlic
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
14 g
Parsley
2 tsp
Horseradish
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
½ tsp
Sugar*
3 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Instructions
Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature! In Step 2, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!
Wash and dry all produce.* Slice potatoes into 1/4-inch rounds. On a baking sheet, toss potatoes with 2 tbsp oil and arrange in a single layer. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. In a medium bowl, whisk together mayo, mustard, horseradish, 1 tbsp vinegar, 1/2 tsp sugar, 1/4 tsp crushed black peppercorns. (NOTE: Reference heat guide in Start Strong). Set aside.
Pat pork dry with paper towel, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then pork. Pan-fry, until pork is golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
When pork is done, remove pan from the heat. Transfer pork to a plate. Brush half the white BBQ sauce (from the medium bowl) over pork. Cover and set aside. Wipe the pan clean.
Heat the same pan over medium heat. When the pan is hot, add garlic and 2 tbsp butter. Cook, stirring often, until butter melts, 1 min. Add corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Stir in half the parsley. Season with salt and pepper.
Thinly slice pork. Divide pork, buttery corn and potatoes between plates. Spoon remaining white BBQ sauce and any juices from the plate, over pork. Sprinkle over remaining parsley.
