Southern Pork Chops
with White BBQ Sauce, Buttery Corn and Crispy Potatoes
Deliciously pan-fried pork chops are served with a bright, zingy white bbq sauce and creamy, buttery corn. This Southern-style BBQ sauce is mayo-based with a kick of horseradish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
113 g
Corn Kernels
300 g
Yellow Potato
½ tbsp
Black Peppercorns, crushed
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
6 g
Garlic
½ tbsp
Dijon Mustard
(Contains: Sulphites, Mustard)
7 g
Parsley
2 tsp
Horseradish
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 (dbl each measurement for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange in a single layer and season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, roughly chop parsley. Peel, then mince or grate garlic. Whisk together mayo, mustard, 1 tsp horseradish, 1/4 tsp sugar, 1/8 tsp crushed black peppercorns (dbl all for 4 ppl) (NOTE: Reference Heat Guide in Start Strong), in a medium bowl. Set aside.
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 cooked through, 4-6 min per side.**
When pork is done, remove pan from heat and transfer to a plate. Brush over half the white BBQ sauce. Cover and set aside. Wipe the pan clean.
Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl). Stir together, until butter melts, 30 sec. Add garlic and corn. Cook, stirring occasionally, until warmed through, 2-3 min. Stir in half the parsley. Season with salt and pepper.
Slice pork. Divide pork, buttery corn and potatoes between plates. Spoon any juices from the plate and remaining white BBQ sauce over pork. Sprinkle over remaining parsley.
