Smoky Seared Pork Chops

with Roasted Veggies, Pickled Cabbage & Smoky Mayo

790 cals

30 mins

Description

A truly smokin’ supper, from start to finish! Begin with a bite of boneless pork chop dusted in a smoked paprika spice blend and pan-seared to juicy brown. Pause for a moment to enjoy fork-tender roasted potatoes and string beans (also laced with smoky pimentón) and to sample some quick-pickled cabbage for contrast. End with a taste of next-level mayo flavoured with smoked jalapeño hot sauce. Note: reverse order is equally gratifying.

Contains:

Eggs, Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

300g Pork chops
200g Trimmed beans
450g Baby potatoes
150g Shredded red cabbage
30ml Apple cider vinegar
15ml Smoked jalapeño hot sauce
45ml Mayonnaise
12g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Nutrition

Total fat	48g
Saturated Fat	13g
Sodium	500mg
Total carbs	54g
Sugar	9g
Protein	42g
Fibres	11g

Recipe Instructions

Step 1: Start the vegetables

Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 to 13 min., until beginning to brown.

Step 2: Finish the vegetables

Meanwhile, in a large bowl, combine the string beans, a drizzle of oil, ½ the remaining spices and S&P. When the potatoes are beginning to brown, remove from the oven, flip and add the string beans; stir well. Reserve the bowl. Roast, 10 to 13 min., until browned and tender.

Step 3: Make the pickled cabbage

Meanwhile, in a medium pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Sauté the cabbage, 2 to 3 min., until beginning to wilt. Add the vinegar, 1 tbsp water (double for 4 portions) and S&P. Cook, stirring constantly, 1 to 2 min., until the cabbage is fork-tender. Transfer the cabbage and any remaining liquid to a bowl. Keep warm. Wipe out and reserve the pan.

Step 4: Cook the pork

In the same pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with the remaining spices and S&P. Cook, 3 to 5 min. per side, until browned and cooked through.

Step 5: Finish & serve

In a small bowl, make the smoky mayo by combining the mayo and hot sauce. In the reserved bowl, combine the vegetables and 1 tbsp butter (double for 4 portions). Divide the vegetables and pork between your plates. Top the pork with the smoky mayo and pickled cabbage. Bon appétit!