Seared Southwest Pork Chops
with Wedges and Green Beans
Backyard BBQ any time! All of the favourites are here with smoky, saucy BBQ pork chops and crispy potato wedges – 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.
Ingredients
340 g
Pork Chops, boneless
460 g
Russet Potato
170 g
Green Beans
50 g
Shallot
2 tbsp
Southwest Spice Blend
4 tbsp
BBQ Sauce
(Contains Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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 wedges 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 top of the oven, rotating sheets halfway through.)
While wedges 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 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden brown, 1-2 min per side. Remove the pan from heat. Carefully remove the baking sheet with wedges from the oven and push wedges to one side of the baking sheet. Transfer pork to the other side of the baking sheet. Spread BBQ sauce over tops of pork. Roast in the middle of the oven until pork is cooked through, 9-11 min.**
While pork and wedges cook, trim, then halve green beans. Peel, then cut shallot into 1/4-inch slices. Heat the same pan over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans begin to soften, 3-4 min. Add 1 tbsp butter, then shallots. Cook, stirring often, until beans and shallots are tender-crisp, 4-5 min. Season with salt and pepper.
When pork is done, remove from the oven and transfer to a cutting board to rest for 3-5 min, then thinly slice. Divide pork, any sauce from the baking sheet, wedges and green beans between plates.
