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?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Kale Slaw Mix
Southwest Spice Blend
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
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.)
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.)
While wedge fries bake, pat pork dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.
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.
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.
Thinly slice pork. Divide pork, apple slaw and wedge fries between plates.