HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Pork Chops
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

113 g

Corn Kernels

300 g

Yellow Potato

1 tsp

Black Peppercorns, crushed

2 tbsp


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

6 g


½ tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

7 g


2 tsp



Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp


1.5 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Garlic Press
Medium Bowl
Paper Towel
Large Non-Stick Pan
Silicone Brush
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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.


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.