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Seared Southwest Pork Chops
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Seared Southwest Pork Chops

Seared Southwest Pork Chops

with Wedges and Green Beans

Backyard BBQ any time! All of the favourites are here with smoky, saucy BBQ pork chops and crispy potato wedges – what's not to love?!

Tags:
Family Friendly
Allergens:
Mustard
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

460 g

Russet Potato

170 g

Green Beans

50 g

Shallot

2 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Mustard)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories660 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate72 g
Sugar20 g
Dietary Fiber8 g
Protein47 g
Cholesterol120 mg
Sodium700 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

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan

Instructions

Prep wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Southwest Spice Blend, salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)

Roast wedges
2

Roast wedges in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep pork
3

While wedges bake, pat pork dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.

Cook pork
4

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, 1-2 min per side. Remove the pan from heat. Carefully remove the baking sheet with wedges from the oven and push wedges to one side of the baking sheet. Transfer pork to the other side of the baking sheet. Spread BBQ sauce over tops of pork. Roast in the middle of the oven until pork is cooked through, 9-11 min.**

Cook green beans and shallots
5

While pork and wedges cook, trim, then halve green beans. Peel, then cut shallot into 1/4-inch slices. Heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans begin to soften, 3-4 min. Add 1 tbsp butter, then shallots. Cook, stirring often, until beans and shallots are tender-crisp, 4-5 min. Season with salt and pepper.

Finish and serve
6

When pork is done, remove from the oven and transfer to a cutting board to rest for 3-5 min, then thinly slice. Divide pork, any sauce from the baking sheet, wedges and green beans between plates.

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