with Fresh Apple Slaw & Creamy Pan Sauce
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.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Fry Seasoning
1 tablespoon
Red Potatoes
12 ounce
Chicken Stock Concentrate
1 unit
Smoky Mustard
1 ounce
White Wine Vinegar
5 teaspoon
Apple
1 unit
Mayonnaise
2 tablespoon
Scallions
2 unit
Coleslaw Mix
4 ounce
Pork Chops
10 ounce
Sugar
0.25 teaspoon (tsp)
Butter
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
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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.
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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.
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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.
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Pat pork* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
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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.
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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!).
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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.
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Add remaining vinegar and cook until mostly evaporated, 3-5 seconds.
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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.
670
kcal
Calories
34
g
Fat
9
g
Saturated Fat
52
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
880
mg
Sodium
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