Alabama Pork Chops

This recipe comes via Hello Fresh. As written, it's delicious, but we found that it didn't produce enough potatoes and corn for the amount of pork chops; for this writeup, I've doubled all the side dishes and the sauce. (The sauce is meant to go on the pork chops, but it's also delicious on the potatoes.)

Ingredients

• Sauce
• 128mL mayonnaise
• 32mL dijon mustard
• 20mL horseradish
• 32mL sherry or cider vinegar
• 5mL sugar
• 5mL ground black pepper
• Not-Sauce
• 1.2kg yellow potatoes
• 4 ~180g boneless pork chops
• 12 garlic cloves, minced
• 32mL unsalted butter
• 450g frozen corn kernels
• ~30g (one large bunch) fresh parsley

Procedure

1. Preheat the oven to 450°F.
2. Slice the potatoes into 5mm thick discs. Toss in oil, arrange on a baking sheet (or two, with the doubled recipe), season with salt and pepper, and bake until golden brown and delicious, ~20 minutes.
3. Heat oil in a pan over medium high heat. Cook the pork chops until golden brown and just cooked through, 4-6 minutes per side.
4. Remove the pork chops to a plate to cool.
5. Reduce heat to medium and add the butter and garlic. Cook, stirring, until the butter has melted.
6. Add the corn and continue cooking until the garlic is browned and the corn is warmed through.
7. Remove from the heat. Stir in half the parsley.
8. Whisk together all of the sauce ingredients and the other half of the parsley.
9. Thinly slice the pork; add any collected juices from the plate to the sauce. Serve.