with Smashed Potatoes and Spring Salad
Fire up the BBQ and get ready for perfectly-grilled pork chops smothered in a spicy maple sauce! To match those summer vibes, we've paired them with a crisp salad and dreamy, creamy mashed potatoes. Ingredients: Russet potato • Pork chop • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Maple syrup • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Dried cranberries (cranberries, sugar, sunflower oil) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Chives • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Southwest Spice Blend
6 g
Maple Syrup
2 tbsp
Hot Sauce
2 tbsp
Russet Potato
2 unit(s)
Chives
7 g
Yellow Onion
1 unit(s)
Spring Mix
56 g
Dried Cranberries
28 g
Red Wine Vinegar
1 tbsp
Sour Cream
1 unit(s)
Sugar
0.25 tsp
Milk
0.25 cup
Unsalted Butter
2 tbsp
Pepper
0.125 tsp
Oil
3 tbsp
Salt
0.5 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Peel, then cut onion into quarters. (NOTE: Don't remove the core as this will help keep the onion intact while grilling.)
- Remove any brown spots from potatoes. Cut into 1/4-inch pieces.
- Thinly slice chives.
- In a small bowl, stir together maple syrup and hot sauce. Set aside.
- Pat pork dry with paper towels.
- To a medium bowl, add pork, Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Toss to coat, then set aside.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Add pork to the grill. Close lid and grill for 5-6 min per side, flipping once, until cooked through.**
- Add onions to the other side of the grill. Close lid and grill for 3-4 min, turning until grill-marked on all sides.
- Roughly chop grilled onions.
- To a large bowl, add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add spring mix, cranberries and grilled onions. Toss to combine.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter, sour cream, 1/4 cup (1/2 cup) milk and half the chives into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks.) Season with salt and pepper.
- Divide pork, salad and smashed potatoes between plates.
- Drizzle hot maple sauce (from step 1) over top of pork.
- Sprinkle remaining chives over top.
870
kcal
Calories
41
g
Fat
14
g
Saturated Fat
78
g
Carbohydrate
30
g
Sugar
6
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
1270
mg
Sodium
1
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
