HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlabama Pork Chops
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.


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

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


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

1 tbsp

Sherry Vinegar


12 g


1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

14 g


2 tsp



Not included in your delivery

2 tbsp



½ tsp


3 tbsp



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
Instructionsarrow up iconarrow up icon

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.