It tastes like summer! Big smoky seasoning makes grilling optional. And the creamy tang and crunch in the potato salad is a classic lightened up!

We Provide
  • 2, 5 Oz. Pork Chops
  • 1 Tablespoon BBQ Dry Rub
  • 1 Lbs Potatoes
  • 3 Stalks Celery
  • ½ Red Onion
  • 2 Oz. Greek Yogurt
  • 1 Oz. Mayonnaise
  • 1 Tablespoon Dijon
  • ½ Oz. Parsley
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • Medium Mixing Bowl
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Step 1


Cut the potatoes into quarters. Place your potatoes into the sauce pan, cover with water and place over high heat. Cover and bring to a boil. Boil for 15 minutes.

Step 2


While that cooks, combine the Greek yogurt, mayonnaise and Dijon into your medium mixing bowl. Season with salt and pepper and stir to combine. Cut the celery at a bias.

Step 3


Thinly slice the red onion and place both the sliced red onion and celery into the bowl. Roughly chop the parsley and set aside.

Step 4


Preheat sauté pan over high heat with 1 tablespoon olive oil. While that heats up, season the chops with bbq dry rub on both sides. Once the oil in the pan starts to smoke, reduce heat to medium and add in the chops. Cook for 3-4 minutes on each side depending how thick your chops are.

Step 5


Once the potaotes are knife tender, strain off the remaining liquid. Place cooked potatoes in the mixing bowl, and half the chopped parsley. Toss to combine your potato salad.

Step 6


To plate, place half of the potato salad on a plate and serve 1 pork chop along side. Finish with a pinch of fresh parsley.



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