Smoky Mustard Chicken & Roasted Potatoes
with Fresh Apple Slaw & Creamy Pan Sauce
- Milk
- Eggs
Juicy pork chops are seasoned with a savory blend of garlic, onion, and paprika that creates a golden crust as they sear in the pan. Spooned over top is a velvety pan sauce of smoky mustard and sour cream that captures all the caramelized bits in the pan. The pork is served with golden roasted potatoes and a bright, creamy apple coleslaw.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Red Potatoes
1 unit
Chicken Stock Concentrate
1 ounce
Smoky Mustard
5 teaspoon
White Wine Vinegar
1 unit
Apple
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Coleslaw Mix
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Measure ¼ cup water (½ cup for 4 servings) and set aside until ready to use in Step 5.
Quarter potatoes and toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 4), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, halve, core, and thinly slice apple; stack a few slices at a time and thinly slice into matchsticks. Trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine coleslaw mix, apple, mayonnaise, 1 1⁄2 tsp vinegar, and 1⁄4 tsp sugar (3 tsp vinegar and 1/2 tsp sugar for 4 servings); season with salt and pepper. Stir until thoroughly mixed. TIP: Be sure to measure vinegar - you'll use more later!
In a medium bowl, combine coleslaw mix, apple, mayonnaise, ½ TBSP vinegar (you’ll use the rest in Step 5), and ¼ tsp sugar (1 TBSP vinegar and ½ tsp sugar for 4 servings); season with salt and pepper. Stir until thoroughly combined.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (TIP: Lower heat if pork begins to brown too quickly.)
Turn off heat; transfer pork to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).
Pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. TIP: Lower heat if pork begins to brown too quickly.
Turn off heat; transfer pork to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).
If needed, add another drizzle of oil to pan used for pork. Heat over medium-high heat and add scallion whites; cook, stirring frequently, until softened, about 30 seconds.
Add remaining vinegar and cook until mostly evaporated, 3-5 seconds.
Add mustard, stock concentrate, and reserved water. Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings).
Thinly slice pork crosswise.
Divide pork, slaw, and potatoes between plates in separate sections. Spoon pan sauce over pork and garnish with scallion greens. Serve.
