Seared Southwest Pork Chops
with Potato Wedges and Broccoli
This recipe brings backyard BBQ flavours to your kitchen, minus the grill! It packs in all your classic BBQ favourites, including smoky, saucy pork chops and crispy chicken-salted potato wedges – what's not to love?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
460 g
Russet Potato
227 g
Broccoli, florets
50 g
Shallot
1 tbsp
Southwest Spice Blend
4 tbsp
BBQ Sauce
(Contains Mustard)
1 tbsp
Chicken Salt
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with chicken salt and pepper, then toss to coat.
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.)
Meanwhile, pat pork dry with paper towels. Season with Southwest Spice Blend, 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, 1-2 min per side. Carefully remove the baking sheet with wedges from the oven, then push wedges to one side of the sheet. Transfer pork to the other side of the sheet. Spread BBQ sauce over tops of pork. Roast in the middle of the oven until pork is cooked through, 8-11 min.** Transfer pork to a plate to rest, 2-3 min.
Meanwhile, cut broccoli into bite-sized pieces. Peel, then cut shallot into 1/4-inch slices. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until shallots soften, 2-3 min. Add broccoli and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli begins to soften, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until broccoli and shallots are tender-crisp, 4-5 min. Season with salt and pepper, to taste.
Thinly slice pork. Divide pork, wedges and broccoli between plates. Spoon any sauce from the baking sheet over pork.
