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Southern Pork Chops

Southern Pork Chops

with Swiss Chard-Potato Hash

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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.

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

340 g

Yukon Potato

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

10 g

Garlic

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

(ContainsMilk/Lait)

Not included in your delivery

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.

6

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

7

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