Pork Chops & Spicy Chow Chow with Sweet Potato Salad

Pork Chops & Spicy Chow Chow

with Sweet Potato Salad

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Southern chow chow is a relish of green tomatoes, peppers and more, traditionally pickled for a hit of tang. In our fresh twist on the classic, we’re simmering tomatillos (a tart relative of the tomato) and corn with two kinds of peppers: seasonal sweet peppers and a hot jalapeño. (Using the back of a spoon to smash the vegetables as they cook helps to release their juices, developing a saucy consistency.) The result is a bright, flavorful topping for our pork chops, served over a creamy sweet potato salad.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the sweet potatoes. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers; small dice. Peel and small dice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Remove and discard any tomatillo husks; small dice. Roughly chop the parsley leaves and stems. Cut out and discard the stem, ribs and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately afterwards.

Cook the sweet potatoes:

2 Cook the sweet potatoes:


Add the sweet potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pork chops:

3 Cook the pork chops:


While the sweet potatoes cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place; let rest for at least 5 minutes.

Make the chow chow:

4 Make the chow chow:


While the pork chops rest, add 2 teaspoons of olive oil to the pan and heat on medium-high until hot. Add the tinkerbell peppers, shallot, corn and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatillos; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add ½ cup of water and cook, stirring occasionally and smashing the vegetables into the bottom of the pan with the back of a spoon, 4 to 6 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste.

Make the sweet potato salad:

5 Make the sweet potato salad:


While the chow chow cooks, add the mayonnaise, mustard and all but a pinch of the parsley to the pot of cooked sweet potatoes. Stir to thoroughly combine; season with salt and pepper to taste.

Plate your dish:

6 Plate your dish:


Divide the sweet potato salad and rested pork chops between 2 dishes. Top the pork chops with the chow chow. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the sweet potatoes. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers; small dice. Peel and small dice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Remove and discard any tomatillo husks; small dice. Roughly chop the parsley leaves and stems. Cut out and discard the stem, ribs and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately afterwards.

2 Cook the sweet potatoes:


Add the sweet potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the sweet potatoes:

Cook the pork chops:

3 Cook the pork chops:


While the sweet potatoes cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place; let rest for at least 5 minutes.

4 Make the chow chow:


While the pork chops rest, add 2 teaspoons of olive oil to the pan and heat on medium-high until hot. Add the tinkerbell peppers, shallot, corn and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatillos; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add ½ cup of water and cook, stirring occasionally and smashing the vegetables into the bottom of the pan with the back of a spoon, 4 to 6 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste.

Make the sweet potato salad:

5 Make the sweet potato salad:


While the chow chow cooks, add the mayonnaise, mustard and all but a pinch of the parsley to the pot of cooked sweet potatoes. Stir to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:


Divide the sweet potato salad and rested pork chops between 2 dishes. Top the pork chops with the chow chow. Garnish with the remaining parsley. Enjoy!

Plate your dish:

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