Pork Chops & Spicy Chow Chow with Sweet Potato Salad

Pork Chops & Spicy Chow Chow

with Sweet Potato Salad

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: