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BBQ

Whisky Butter Pork Chops

with Potatoes & Kale-Corn Salad

Cooking time

25 minutes

Servings

2/4

Calories

940 /serving

Our signature ancho pepper and whisky spice blend is beloved for a reason. Tonight, its smoky, aromatic notes will flavour a compound butter you’ll spread on tender, juicy grilled pork chops. You’ll serve those meaty masterpieces with a salad of softened kale and fresh-shucked corn in a creamy balsamic dressing, topped with Parmesan. The final touch? Oven-roasted potatoes, because just you wait until some of the butter melts onto them too!

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • ½ Bunch of kale
  • 2 Ears of corn
  • 45ml Classic balsamic vinaigrette
  • 25g Sunflower seeds
  • 25g Shaved Parmesan
  • 12g Ancho Pepper & Whisky spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard, Sulphites

You will need:

Large grill pan (or pan)
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
50 g
Saturated Fat
16 g
Sodium
1230 mg
Total Carb
76 g
Sugars
12 g
Protein
52 g
Fibre
9 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. If using, heat your BBQ on high, making sure to oil the grill first. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the 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.
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Grill the pork & corn
While the potatoes roast, shuck the corn; drizzle with oil and season with S&P. Pat the pork chops dry with paper towel; season with ⅓ of the remaining spice blend and S&P. Add the pork chops* and corn to the BBQ (or heat a drizzle of oil in a large grill pan on medium-high and add to the pan). Grill, partially covered, 3 to 5 minutes per side, turning the corn occasionally, until cooked through. Transfer the pork and the corn cobs to a cutting board. Let the pork rest for 5 minutes before slicing it against the grain.
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Mise en place
While the pork and corn cook, place 2 tbsp butter in a bowl to soften (double for 4 portions). Strip the kale leaves off the stems; roughly chop the leaves, discarding the stems.
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Make the salad
Using your knife, slice the cooked corn kernels off the cob. In a large bowl, combine the kale and a drizzle of oil; season with S&P to taste. Using your hands, massage the kale until softened. Add the corn, sunflower seeds and as much of the vinaigrette as you’d like. Toss to combine thoroughly.
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Make the whisky butter & serve
To the bowl of softened butter, add the remaining spice blend and stir to combine thoroughly. Divide the finished pork chops, potatoes and kale-corn salad between your plates. Top the pork chops with a spoonful of the whisky butter. Top the salad with the Parmesan. Bon appétit!

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