Southern Pork Chops
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Southern Pork Chops

Southern Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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!

étiquettes:
Familiale
•Épicée (au goût)
•Chouchous
Allergènes:
Oeuf
•Moutarde
•Soya
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

113 g

Maïs en grains

300 g

Pomme de terre à chair jaune

4 g

Poivre noir concassé

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)

1 cs

Purée d’ail

(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)

½ cs

Moutarde de Dijon

(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Oeuf, Blé, Crustacés, Soya, Gluten, Sulfites)

7 g

Persil

1 cs

Sauce crémeuse au raifort

(Contient Soya, Oeuf, Moutarde, Sulfites Peut contenir Oeuf, Poisson, Sésame, Crustacés, Lait, Gluten, Sulfites, Blé, Soya)

Pas inclus dans votre livraison

¼ cc

Sucre*

0.13 cc

Poivre*

0.13 cc

Sel*

1.5 cs

Huile*

1 cs

Beurre non salé*

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Informations nutritionnelles

Énergie (kcal)670 kcal
Graisses34 g
dont saturés8 g
Glucides45 g
dont sucres6 g
Fibres5 g
Protéines45 g
Cholestérol155 mg
Sel440 mg
Gras Trans0.4 g
Potassium1600 mg
Calcium50 mg
Fer3 mg

Ustensiles

•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Fouet
•Bol à mélanger, moyen
•Grande poêle antiadhésive
•Pinceau à pâtisserie en silicone

Instructions

Roast potatoes
1
  • 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 tender and golden-brown, 25-28 min.
Make white BBQ sauce
2
  • Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 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.
Cook pork
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.**
Finish pork
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.
Cook corn
5
  • Drain and rinse corn, then pat dry with paper towels.
  • 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 half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min.
  • Season with salt and pepper.
  • Stir in half the parsley.
Finish and serve
6
  • Slice pork.
  • Divide pork, corn and potatoes between plates.
  • Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.