Southern Pork Chops

Southern Pork Chops

with Swiss Chard-Potato Hash

Read more

Tender pork with savoury roast potato and swiss chard tossed with mustard sour cream sauce are on the cards tonight. We can't think of a more heartwarming meal to cozy up to in this crisp autumn weather.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

340 g

Yukon Potato

1 tbsp

Cajun Seasoning


10 g


56 g

Onion, chopped

175 g

Swiss Chard, chopped

1 unit

Chicken Broth Concentrate

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

3 tbsp

Sour Cream


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2096 kJ
Calories501 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate43 g
Sugar4 g
Dietary Fiber5 g
Protein43 g
Cholesterol118 mg
Sodium676 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Mince or grate the garlic. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.


Meanwhile, pat the pork dry with paper towels. Sprinkle the pork with the spice blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until the bottom of the pork is golden-brown, 4-5 min.


Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.**) Transfer the pork to a plate and cover to keep warm.


Increase the heat to medium. Add a drizzle of oil to the same pan, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, broth concentrate(s), mustard, sour cream, Swiss chard and 1/3 cup water (double for 4 people). Stir until the Swiss chard wilts, 3-4 min. Season with salt and pepper.


When the potatoes are done, add them to the Swiss chard mixture. Stir together until warmed through, 1-2 min.


Divide the potato hash between plates.Top with the pork.