Balsamic Chicken & Green Beans with Parmesan Mashed Potatoes
Family Friendly

Balsamic Chicken & Green Beans

with Parmesan Mashed Potatoes

40 MIN
+$1.99/serving 2 Servings
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    From the Test Kitchen

    The star of this wholesome dish is the delicious pan sauce we're spooning over seared chicken, which combines aromatic shallot with balsamic vinegar, soy sauce, brown sugar, and butter for incredibly rich, savory flavor.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Balsamic Chicken & Green Beans with Parmesan Mashed Potatoes
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ¾ lb Potatoes
    • 2 cloves Garlic
    • 6 oz Green Beans
    • 2 Tbsps Balsamic Vinegar
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Light Brown Sugar
    • 1 oz Salted Butter
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 1 Shallot Or Red Onion
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot or red onion to get 2 tablespoons (you may have extra). In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and half the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & finish the green beans
    3 Cook & finish the green beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the green beans are tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot or onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and finished green beans. Top the pork with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot or red onion to get 2 tablespoons (you may have extra). In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and half the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Cook & finish the green beans
    3 Cook & finish the green beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared green beans. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the green beans are tender when pierced with a fork. Transfer to a bowl; add the almonds and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot or onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and finished green beans. Top the pork with the finished sauce. Enjoy!

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