Smoky Seared Pork Chops
with Roasted Veggies, Pickled Cabbage & Smoky Mayo
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
A truly smokin’ supper, from start to finish! Begin with a bite of boneless pork chop dusted in a smoked paprika spice blend and pan-seared to juicy brown. Pause for a moment to enjoy fork-tender roasted potatoes and string beans (also laced with smoky pimentón) and to sample some quick-pickled cabbage for contrast. End with a taste of next-level mayo flavoured with smoked jalapeño hot sauce. Note: reverse order is equally gratifying.
We will send you:
- 2 Pork chops
- 300g String beans
- 450g Baby potatoes
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 15ml Smoked jalapeño hot sauce
- 60ml Mayonnaise
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
54 g
Saturated Fat
13 g
Sodium
440 mg
Total Carb
55 g
Sugars
10 g
Protein
42 g
Fibre
12 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 to 13 min., until beginning to brown.
Finish the vegetables
When the potatoes are beginning to brown, remove from the oven, stir and add the string beans, a drizzle of oil, ½ the remaining spices and S&P; toss well. Roast, 10 to 13 min., until browned and tender.
Make the pickled cabbage
Meanwhile, in a medium pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the cabbage and sauté, 2 to 3 min., until beginning to wilt. Add the vinegar, 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until the cabbage is fork-tender. Transfer the cabbage and any remaining liquid to a bowl. Keep warm. Wipe out and reserve the pan.
Cook the pork
Pat the pork dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
Finish & serve
In a small bowl, make the smoky mayo by combining the mayo and hot sauce. In a large bowl, combine the vegetables and 1 tbsp butter (double for 4 portions). Divide the vegetables and pork between your plates. Top the pork with the smoky mayo and pickled cabbage. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
