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Fresh pre-cut ingredients
Spicy

Coffee & Chipotle Rubbed Pork Chops

with Corn on the Cob & Broccoli Slaw

Cooking time

25 minutes

Servings

2/4

Calories

1010 /serving

We love mixing and matching our favourite flavours, and here we’ve tweaked a spice rub for pork chops that combines two winners: the rich aroma of espresso coffee and the smoky heat of chipotle peppers. As if that wasn’t tempting enough, you’ll pan-fry fresh corn on the cob and stir up a maple-tinged broccoli slaw that’s to die for. And to top it all off? Finger-lickingly tasty spiced butter meant to sink into the corn, and infuse the dish with all kinds of spicy yum.

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 1 Bunch of chives
  • 2 Ears of corn
  • 100g Shredded green cabbage
  • 100g Broccoli ‘rice’ (chopped broccoli)
  • 60ml Mayonnaise
  • 15ml Maple syrup
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, spices)
  • 11g Coffee & Chipotle blend (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme, chipotle, spices, corn flour)

Contains: Eggs, Milk

You will need:

Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
66 g
Saturated Fat
15 g
Sodium
2010 mg
Total Carb
67 g
Sugars
18 g
Protein
44 g
Fibre
7 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with the Lively Garlic & Oregano spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
a picture
Mise en place
While the potatoes roast, thinly slice the chives. Shuck the corn; toss with a drizzle of oil and S&P. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
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Cook the pork chops & corn
In a large pan, heat a drizzle of oil on medium-high. Add the corn and cook, 1 to 2 minutes. Pat the pork chops dry with paper towel; season with ⅔ of the Coffee & Chipotle spice blend and S&P. Add the pork chops* to the pan with the corn and cook, 3 to 5 minutes per side, until nicely browned and cooked through.
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Make the slaw
While the pork chops and corn cook, in a large bowl, combine the mayonnaise, maple syrup and 2 tbsp oil (double for 4 portions); season with S&P to taste. Add the broccoli rice, cabbage and ⅓ of the chives; toss well.
a picture
Finish & serve
To the bowl of softened butter, add ½ the remaining chives and the remaining Coffee & Chipotle spice blend; season with S&P to taste. Divide the potatoes, pork chops (slice beforehand if desired), corn and a spoonful of the slaw between your plates. Serve the remaining slaw on the side. Divide the spiced butter between the corn and spread. Garnish with the remaining chives. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.