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Gluten Free

Whisky-Rubbed Pork Chops with Scalloped Potatoes

Green Salad & Pepper-Turmeric Vinaigrette

Cooking time

40 minutes


2 / 4


860 /serving

In the mood for a comforting dish that is bursting with flavour? Look no further! Tender pork chops seasoned with an outstanding whiskey rub are true showstoppers in this recipe, but that’s not where it ends. The dish also features the most luscious scalloped potato bake, with crisp potatoes covered in layers of cheese and cream. To end this rich meal on a lighter note we’ve added a baby greens and celery salad with just the right amount of dressing. Get to the table fast before every last bite is gobbled up!

We will send you:

  • 300g Pork chops
  • 2 Garlic cloves
  • 2 Celery stalks
  • 450g Potatoes
  • 90g Baby spinach (or baby arugula)
  • 60ml Heavy cream
  • 60g Swiss cheese
  • 45ml Pepper-turmeric vinaigrette
  • 8g Whisky spice blend (salt, paprika, natural whisky flavour, ancho, onion, chili powder, garlic, black pepper, sunflower oil, Cayenne pepper, mustard)

  • You will need:

    Large pot
    Large pan
    Sheet pan
    Oven-safe baking dish
    Olive oil
    2(4) tbsp Butter
    Salt & pepper
    Total Fat
    46 g
    Saturated Fat
    26 g
    1110 mg
    Total Carbs
    49 g
    4 g
    49 g
    5 g
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    Mise en place
    Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel and thinly slice the potatoes. Mince the garlic. Thinly slice the celery on an angle.
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    Cook the potatoes
    Add the potatoes to the pot of boiling water. Cook, 5 to 7 minutes, until tender. Drain the potatoes.
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    Assemble the scalloped potatoes
    Grease the bottom of an oven-safe baking dish with 1 tbsp of butter (double for 4 portions). Assemble the dish by layering the potatoes (overlapping as you go), garlic, cheese and seasoning with S&P. Top the final layer with the remaining cheese, 1 tbsp of butter in small pieces (double for 4 portions) and then pour the cream over top.
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    Bake the scalloped potatoes
    Place on a sheet pan and bake in the oven, 15 to 20 minutes or until the cheese is melted and golden. Let stand for 5 minutes before serving.
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    Cook the pork chops
    While the potatoes cook, in a large pan, heat a drizzle of olive oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork to the pan and cook, 3 to 5 minutes per side, until browned and cooked through.
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    Finish & serve
    In a large bowl, combine the spinach and celery. Drizzle with as much of the vinaigrette as you’d like. Divide the scalloped potatoes and pork chops between your plates. Serve the salad on the side. Bon appétit!

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