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Southern Pork Chops

Southern Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

Custom recipe
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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!

Tags:Family FriendlyOptional SpiceBestsellerQuick Prep
Allergens:EggMustardSulphitesMilk

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

113 g

Corn Kernels

360 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp

Mayonnaise

(ContainsEgg, Mustard)

1 tbsp

Garlic Puree

1.5 tsp

Dijon Mustard

(ContainsMustard)

7 g

Parsley

1 tsp

Horseradish

(ContainsSulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber5 g
Protein46 g
Cholesterol133 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

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 golden-brown, 25-28 min.

2

Meanwhile, whisk together mayo, Dijon, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.

3

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.**

4

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.

5

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, 5 min. Season with salt and pepper. Stir in half the parsley.

6

Slice pork. Divide pork, buttery corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.