Southern Pork & Creamy Potato Salad with Spicy Peach
Summer Produce

Southern Pork & Creamy Potato Salad

with Spicy Peach

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For exciting flavor, 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 peach topping.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Southern Pork & Creamy Potato Salad with Spicy Peach
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Potatoes
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 6 oz Green Beans
  • 2 Scallions
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Light Brown Sugar
  • 1 Peach
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Southern Pork & Creamy Potato Salad

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 peach. 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 peach; 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!

Browse Steps
1 of 5