Southern Pork Chops
with White BBQ Sauce, Buttery Corn and Crispy Potatoes- Oeuf
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Noix
- Oeuf
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!
Ingrédients
2 pièce(s)
Poitrines de poulet
113 g
Maïs en grains
300 g
Pomme de terre à chair jaune
4 g
Poivre noir concassé
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Purée d’ail
(Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Noix, Oeuf)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé, Oeuf)
7 g
Persil
1 cs
Sauce crémeuse au raifort
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé, Oeuf)
Pas inclus dans votre livraison
¼ cc
Sucre*
0.13 cc
Poivre*
0.13 cc
Sel*
1.5 cs
Huile*
1 cs
Beurre non salé*
Ustensiles
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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.
- Meanwhile, whisk together mayo, Dijon, creamy horseradish sauce, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside.
- Roughly chop parsley.
- 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 golden-brown and cooked through, 4-6 min per side.**
- When pork is cooked through, remove the pan from heat, then transfer pork to a plate.
- Brush half the white BBQ sauce over top.
- Cover to keep warm.
- Carefully wipe the pan clean.
- Drain and rinse corn, then pat dry with paper towels.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.
- Add garlic puree and half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min.
- Season with salt and pepper.
- Stir in half the parsley.
- 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.
