Smoky Mustard Pork Chops & 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)
2 unit
Scallions
4 ounce
Coleslaw Mix
10 ounce
Pork Chops
Not included in your delivery
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
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, 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.
-
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.
