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Seared Southwest Pork Chops
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Seared Southwest Pork Chops

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?!

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 Time40 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories730 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate72 g
Sugar20 g
Dietary Fiber7 g
Protein49 g
Cholesterol123 mg
Sodium1290 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. (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
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

Meanwhile, pat pork dry with paper towels. Season with 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. 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.

Cook broccoli
5

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.

Finish and serve
6

Thinly slice pork. Divide pork, wedges and broccoli between plates. Spoon any sauce from the baking sheet over pork.

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