Smart Chipotle-Glazed Pork Chops
with Warm Green Bean-Potato Salad
BBQ chipotle-glazed pork chops get nicely charred under the broiler to give this dish sweet-smoky heat. It's paired with a warm potato salad with crunchy pickles and green beans.
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
1 tbsp
BBQ Seasoning
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
350 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
1 unit
Garlic, cloves
1 unit
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 3.)
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat pork chops dry with paper towels. Season with salt, pepper and BBQ Seasoning. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook until golden-brown, 2 min per side. Transfer to a foil-lined baking sheet. Reserve half the chipotle sauce in a small bowl. Spread remaining chipotle sauce over pork.Broil in the middle of the oven until pork is lightly charred and cooked through, 5-6 min.**
Meanwhile, trim green beans, then cut into 1-inch pieces. When potatoes have simmered for 8-9 min, add green beans to the same pot. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return to the same pot, off heat.
Meanwhile, drain pickles, reserving pickle juice, then finely chop. Thinly slice green onion. Peel, then mince or grate garlic.Combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar in another small bowl.
Add pickles, mayo dressing and half the green onions to the pot with potatoes and green beans. Season with salt and pepper, to taste, then stir to combine.Add any pork juices from the baking sheet to the small bowl with reserved chipotle sauce, then stir to combine.
Thinly slice pork chops.Divide pork chops and potato salad between plates. Spoon chipotle drizzle over pork chops.Sprinkle remaining green onions over top.
