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Alabama Pork Chops

Alabama Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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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.

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

227 g

Corn Kernels

600 g

Yellow Potato

1 tsp

Black Peppercorns, crushed

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

12 g

Garlic

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

14 g

Parsley

2 tsp

Horseradish

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

3 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate40 g
Sugar4 g
Dietary Fiber4 g
Protein43 g
Cholesterol135 mg
Sodium510 mg
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.**)

4

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.

5

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.

6

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.