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Easy prep
Spicy

Coffee & Chipotle Rubbed Pork Chops

with Corn on the Cob & Broccoli Slaw

Cooking time

25 minutes

Servings

2/4

Calories

960 /serving

We love to combine favourite flavours, and here we’ve tweaked a new spice rub for pork that combines two winners: coffee and rich, smokey chipotle peppers. As if this addictive mix wasn’t tantalizing 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 meat, and infuse the dish with all kinds of spicy yum.

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 2 Scallions
  • 1 Bunch of chives
  • 2 Ears of corn
  • 100g Shredded green cabbage
  • 100g Chopped broccoli
  • 60ml Mayonnaise
  • 15ml Maple syrup
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, spices)
  • 11g Chipotle-Spiced Coffee Hour spice 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
59 g
Saturated Fat
14 g
Sodium
2010 mg
Total Carbs
68 g
Sugars
18 g
Protein
44 g
Fibres
8 g
Preparation
a picture
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with the Zingy Garlic & Chive spice blend and S&P. Arrange in a single, even layer and roast in the oven, 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, cut off and discard the root ends of the scallions; thinly slice. 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.
a picture
Cook the pork & 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 Chipotle-Spiced Coffee Hour spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer the pork and corn to a plate and set aside in a warm spot.
a picture
Make the slaw
While the pork and corn cooks, 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 chopped broccoli, cabbage, ½ the chives and up to ⅔ of the scallions (to taste); toss well.
a picture
Finish & serve
To the bowl of softened butter, add as many of the remaining scallions as you’d like and the remaining Chipotle-Spiced Coffee Hour spice blend; season with S&P to taste. Divide the potatoes, pork, 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.