Sticky glazed chops with buttery corn and crispy potatoes

≈ $3.18/serving$3.21at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pork chop2 thick chops
• barbecue sauce6 tbsp
• yellow potato3 ea
• frozen corn2 cups
• butter2 tbsp
• paprika2 tsp
• garlic powder1 tsp

Method

1Roast the potatoes

• •Heat the oven to 425F.
• •Cut the potatoes into 1 inch chunks, skin on.
• •Toss them on a sheet pan with 2 tbsp oil, the paprika, garlic powder and a pinch of salt.
• •Roast 30 to 35 minutes, turning once, until deep golden and crisp.

2Sear the chops

• •Meanwhile, pat the pork chops dry and season generously with salt and pepper.
• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Sear the chops 4 to 5 minutes per side until golden and they read 140F in the middle.

3Glaze

• •Reduce the heat to low and pour the barbecue sauce over the chops.
• •Turn the chops in the sauce 1 to 2 minutes until sticky and glossed and they read 145F.
• •Rest the chops 3 minutes.

4Butter the corn

• •Simmer the corn in a small pot of salted water 3 minutes.
• •Drain and toss with the butter and a pinch of salt.

5Plate

• •Plate the glazed chops with the potatoes and corn.
• •Spoon any extra glaze from the pan over the meat.