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

Southern Pork & Creamy Potato Salad

with Spicy Nectarine

35 MIN
4 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
    570 Cals (est.)
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fresh
ingredients
Southern Pork & Creamy Potato Salad with Spicy Nectarine
Title
  • 4 Boneless, Center-Cut Pork Chops
  • ¾ lb Green Beans
  • 1¼ lbs 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)
  • ¼ cup 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. Halve, pit, and small dice the nectarine. In a bowl, whisk together 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; 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 14 to 16 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, half the cheese, and mayonnaise. Toss 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 large 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.

Finish & serve your dish
5 Finish & 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 hot honey 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. Halve, pit, and small dice the nectarine. In a bowl, whisk together 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; add the diced nectarine. Toss to coat.

2 Make the potato salad

Add the diced potatoes to the pot of boiling water and cook 14 to 16 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, half the cheese, and mayonnaise. Toss 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 large 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
Finish & serve your dish
5 Finish & 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 hot honey nectarine. Garnish the green beans with the remaining cheese. Enjoy!

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