Summer Produce

Southern Pork & Creamy Potato Salad

with Spicy Peach

35 MIN

2 Servings

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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.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.

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 peach. Garnish the green beans with the remaining cheese. Enjoy!