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Southwest Seared Pork Chop
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Southwest Seared Pork Chop

Southwest Seared Pork Chop

with Wedge Fries and Apple Slaw

Backyard BBQ anytime! All of the favourites are here with smoky, saucy BBQ pork chops, tangy and sweet apple slaw, and crispy wedge fries – what's not to love?!

Family Friendly

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

Preparation Time30 minutes


serving amount

340 g

Pork Chops, boneless

113 g

Kale Slaw Mix

1 unit

Gala Apple

2 tbsp

Southwest Spice Blend

460 g

Russet Potato

4 tbsp


(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

4 tbsp

BBQ Sauce

(Contains Mustard)

¼ cup

Dried Cranberries

Not included in your delivery

½ tsp


¼ tsp


2 tbsp


1 tsp



Nutrition Values

Calories930 kcal
Fat42 g
Saturated Fat7 g
Carbohydrate91 g
Sugar37 g
Dietary Fiber9 g
Protein48 g
Cholesterol130 mg
Sodium1570 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.


Baking Sheet
Parchment Paper
Paper Towel
Large Non-Stick Pan
Silicone Brush
Large Bowl


Prep wedge fries

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Southwest Spice Blend, salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)

Bake wedge fries

Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

Prep pork

While wedge fries bake, pat pork dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.

Cook pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden brown, 2-3 min per side. Remove pan from heat. Push fries to one side of the baking sheet, then transfer pork to the other side. Brush BBQ sauce onto tops of pork. Roast in the middle of the oven until cooked through, 10-12 min.** Let rest on a cutting board for 2-3 min.

Make slaw

While pork and wedge fries cook, stir together mayo, Dijon mustard, vinegar, and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Core, then grate apple. Add apple, dried cranberries and kale slaw mix. Season with salt and pepper, then toss to combine.

Finish and serve

Thinly slice pork. Divide pork, apple slaw and wedge fries between plates.