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American Recipes
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!

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

227 g

Corn Kernels

600 g

Yellow Potato

1 tsp

Black Peppercorns, crushed

¼ cup


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

12 g


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

14 g


2 tsp


(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*


½ tsp


3 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2636 kJ
Calories630 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate39 g
Sugar3 g
Dietary Fiber5 g
Protein43 g
Cholesterol135 mg
Sodium660 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
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 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 2 tbsp oil, 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, horseradish, 1/2 tsp sugar and 1/2 tsp crushed black peppercorns, in a medium bowl. (NOTE: Reference Heat Guide in Start Strong). 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 tbsp oil, then pork. Pan-fry, until golden-brown, 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 2 tbsp butter. 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.