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Easy prep
20 minutes

Spiced Pork Chops

over Potato & Kale Hash with Scallion Sour Cream

Cooking time

20 minutes




670 /serving

Chops and kale hash are sure to be a smash! First up is boiling your baby potatoes, and then frying your meaty pork chops, flavour-boosted with a garlic-and-chive spice rub. Then it’s time for the veggies: kale and carrots go into the frying pan along with the boiled potatoes, and, of course, plenty of yummy garlic. The finishing touch for the dish is a simple yet super-savoury scallion sour cream as a dipping sauce.

We will send you:

  • 300g Pork chops
  • 450g Baby potatoes
  • 100g Chopped kale
  • 15ml Minced garlic
  • 2 Scallions
  • 1 Bunch of chives
  • 200g Diced carrots
  • 43ml Sour cream
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk

You will need:

Medium pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
31 g
Saturated Fat
13 g
1450 mg
Total Carbs
57 g
12 g
43 g
9 g
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Cook the potatoes
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Add the potatoes to the boiling water and cook, 11 to 13 minutes, until tender. Drain thoroughly, then return to the pot and season well with S&P.
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Cook the pork
While the potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Mise en place
While the pork cooks, thinly slice the chives. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, make the scallion sour cream by combining the sour cream, 1 tbsp water (double for 4 portions) and as many green tops of the scallions as you’d like; season with S&P to taste.
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Make the vegetable hash
In the reserved pan of fond, heat a generous drizzle of oil on medium-high. Add the carrots and cooked potatoes. Cook, stirring occasionally, 4 to 5 minutes, until lightly browned. Add the kale, garlic, white bottoms of the scallions and 2 tbsp butter (double for 4 portions). Cook, stirring occasionally, 3 to 4 minutes, until the kale has wilted; season with the remaining spice blend and S&P.
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Plate your dish
Divide the vegetable hash between your plates. Top with the pork (slice beforehand if desired). Garnish with the chives. Serve the scallion sour cream on the side to drizzle over the dish as desired. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.