Southern Pork & Creamy Potato Salad with Spicy Nectarine
Father's Day

Southern Pork & Creamy Potato Salad

with Spicy Nectarine

35 MIN
2 Servings
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    From the Test Kitchen

    For exciting flavor (and a delicious Father's Day dinner option), we're coating simple seared pork chops with piquant, Southern-style spices like ground yellow mustard and cayenne pepper, then finishing them off with a bright, spicy nectarine topping.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Southern Pork & Creamy Potato Salad with Spicy Nectarine
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 6 oz Green Beans
    • ¾ lb Potatoes
    • 2 Scallions
    • 1 Nectarine
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Apple Cider Vinegar
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Dijonnaise
    • 1 Tbsp Light Brown Sugar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the nectarine. In a bowl, combine the sugar, vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; whisk until the sugar has dissolved. Add the diced nectarine; toss to coat.

    Make the potato salad
    2 Make the potato salad

    Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dijonnaise, sliced green tops of the scallions, mayonnaise, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired.

    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the green beans
    4 Cook the green beans

    While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Slice the pork & serve your dish
    5 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the cooked green beans and potato salad. Top the pork with the spicy nectarine. Garnish the green beans with the remaining cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the nectarine. In a bowl, combine the sugar, vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; whisk until the sugar has dissolved. Add the diced nectarine; toss to coat.

    2 Make the potato salad

    Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dijonnaise, sliced green tops of the scallions, mayonnaise, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired.

    Make the potato salad
    Cook the pork
    3 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Cook the green beans

    While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    Cook the green beans
    Slice the pork & serve your dish
    5 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the cooked green beans and potato salad. Top the pork with the spicy nectarine. Garnish the green beans with the remaining cheese. Enjoy!

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