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Southern Pork & Creamy Potato Salad
with Spicy Nectarine
35 MIN
+$9.49/serving
4 Servings
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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NutritionPER SERVING
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Calories600 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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¾ lb Green Beans
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1½ lbs Potatoes
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2 Tbsps Mayonnaise
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1 Nectarine
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2 Scallions
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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¼ cup Grated Parmesan Cheese
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1 Tbsp Apple Cider Vinegar
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¼ tsp Crushed Red Pepper Flakes
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¼ cup Dijonnaise
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1 Tbsp Light Brown Sugar
time-saving
tips & techniques
step-by-step
instructions
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 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, mayonnaise, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired.
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.
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!
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 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, mayonnaise, and half the cheese. Stir to combine. Taste, then season with salt and pepper if desired.
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.
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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