All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
In 1925, a railway worker from Alabama named "Big Bob" Gibson set up a makeshift table to serve BBQ to his neighbors and fellow laborers. What set his 'cue apart was the tangy white sauce that people came from miles around to enjoy. He went on to open a restaurant in Decatur, Alabama, which, along with his unique sauce, endures to this day. Capture the mystique in your home kitchen by pairing a juicy grilled pork chop with mayonnaise-based sauce spiked with a touch of Dijon and cracked black pepper. Served next to a Granny Smith apple slaw, this sauce makes a great addition to your own 'cue arsenal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim ends off green beans. Core apple and cut into ¼" slices. Stack slices and cut into matchsticks (julienne). Rinse pork chops, pat dry, and season with a ¼ tsp. of salt and a pinch of pepper.
Make the Slaw
Whisk together 2 Tbsp. apple cider vinegar, sugar, and 2 Tbsp. olive oil in a mixing bowl. Add slaw mix, apple, and season with a ¼ tsp. salt and a pinch of pepper. Toss to coat and set aside.
Cook the Pork Chops
Heat a grill pan or outdoor grill over medium-high heat. Spray hot grill with cooking spray. Drizzle pork chops with 1 tsp. olive oil and grill 4-5 minutes per side, or until pork reaches a minimum internal temperature of 145 degrees. Set aside to rest for 5 minutes.
Make the White BBQ Sauce
While pork chops grill, mix together mayonnaise, remaining apple cider vinegar, Dijon mustard, cracked black pepper (to taste), and 2 Tbsp. water in a small bowl. Set aside. Sauce should be the consistency of a thick salad dressing. If desired, add 1 tsp. water at a time to thin consistency.
Cook the Green Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add green beans and cook 3-4 minutes, or until lightly charred and tender. Season with a ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Place a serving of slaw and green beans on a plate. Pool white BBQ sauce in front and serve pork chop in sauce.
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