with Warm Green Bean-Potato Salad
Ingredients: Red potato • Pork chop • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Garlic • Green onion.
Allergens
Tags
Pork Chops, boneless
340 g
Applewood Smoke Spice
7 g
Chipotle Sauce
2 tbsp
Red Potato
350 g
Green Beans
170 g
Dill Pickle, sliced
84 mL
Garlic, cloves
1 unit(s)
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Whole Grain Mustard
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Sugar
0.5 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- 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 8-9 min, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, pat pork chops dry with paper towels. Season with salt, pepper and Applewood Smoke Spice.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 2 min per side, until golden.
- Transfer to a foil-lined baking sheet.
- In a small bowl, reserve half the chipotle sauce. Spread remaining chipotle sauce over pork.
- Broil in the middle of the oven for 5-6 min, until pork is lightly charred and cooked through.**
- 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 for 3-4 min, until potatoes and green beans are fork-tender.
- 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.
- In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.
- To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.
- To the small bowl with reserved chipotle sauce, add any pork juices from the baking sheet, then stir to combine.
- Thinly slice pork chops.
- Divide pork chops and potato salad between plates.
- Spoon sauce over pork chops.
- Sprinkle remaining green onions over top.
620
kcal
Calories
28
g
Fat
6
g
Saturated Fat
46
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
46
g
Protein
110
mg
Cholesterol
1130
mg
Sodium
0.2
g
Trans Fat
1700
mg
Potassium
100
mg
Calcium
5
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
