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Southern Pork Chops

Southern Pork Chops

with White BBQ Sauce, Buttery Corn and Crispy Potatoes

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Deliciously seared 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!

Tags:Family
Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

113 g

Corn Kernels

300 g

Yellow Potato

1 tsp

Black Peppercorns, crushed

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

6 g

Garlic

½ tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

7 g

Parsley

2 tsp

Horseradish

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate39 g
Sugar3 g
Dietary Fiber4 g
Protein43 g
Cholesterol135 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Garlic Press
Whisk
Medium Bowl
Paper Towel
Large Non-Stick Pan
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 2 (dbl 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 4ppl), on a parchment-lined baking sheet. Arrange in a single layer and season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, roughly chop parsley. Peel, then mince or grate garlic. Whisk together mayo, mustard, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4ppl) and 1/4 tsp crushed black peppercorns, in a medium bowl. (NOTE: Reference Heat Guide.) Set aside.

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 4ppl), then pork. Pan-fry, until golden-brown, 4-6 min per side.**

4

When pork is done, remove pan from heat and transfer pork to a plate. Brush over half the white BBQ sauce. Cover and set aside. Wipe the pan clean.

5

Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl). Stir together, until butter melts, 30 secs. Add garlic and corn. Cook, stirring occasionally, until corn is warmed through, 2-3 min. Stir in half the parsley. Season with salt and pepper.

6

Slice pork. Divide pork, buttery corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle over remaining parsley.