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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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.
