BBQ Chicken & Mashed Potatoes with Zucchini & Onion

BBQ Chicken & Mashed Potatoes

with Zucchini & Onion

40 MIN
+$0.99/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    From the Test Kitchen

    The star of our rich, silky pan sauce is barbecue sauce, whose sweet and tangy notes provide perfect contrast to seared chicken and mashed potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with vibrant pickled peppers.

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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    fresh
    ingredients
    BBQ Chicken & Mashed Potatoes with Zucchini & Onion
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 2 Red Onions
    • 1½ lbs Potatoes
    • 2 Zucchini
    • 1 oz Pickled Peppadew Peppers
    • ⅔ cup Crispy Onions
    • 1 oz Salted Butter
    • ½ cup Barbecue Sauce

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onions. Roughly chop the peppers.

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; 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 the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces and sliced onions; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. 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
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    To the pan of reserved fond, add the barbecue sauce (carefully, as the liquid may splatter) and 4 tablespoons of water. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir 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 cooked vegetables. Top the pork and potatoes with the sauce. Top the vegetables with the chopped peppers. Garnish with the crispy onions. Enjoy!

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