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!

Tags:
Optional Spice
•Bestseller
Allergens:
Egg
•Mustard
•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

113 g

Corn Kernels

350 g

Yellow Potato

¼ tsp

Cracked Black Pepper

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

1.5 tsp

Dijon Mustard

(Contains Mustard)

7 g

Parsley

1 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber5 g
Protein46 g
Cholesterol137 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Whisk
•Medium Bowl
•Large Non-Stick Pan
•Paper Towel
•Silicone Brush

Cooking Steps

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp (2 tbsp) oil 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 (1/2 tsp) sugar and 1/4 tsp (1/2 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 (1 tbsp) oil, 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 to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

Cook corn
5

Heat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add garlic puree and corn. 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.