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Blueberry-Thyme Chicken & Creamy Mashed Potatoes
with Roasted Asparagus & Carrots
45 MIN
+$1.99/serving
4 Servings
From the Test Kitchen
Here, you'll elevate simply seared chicken by topping it with a delicately fruity pan sauce featuring fresh thyme, shallot, butter, and sweet blueberry bourbon spread. Simple sides of mashed potatoes (with a touch of crème fraîche) and roasted carrots and asparagus round out the dish.
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NutritionPER SERVING
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Calories530 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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1¼ lbs Potatoes
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¼ cup Crème Fraîche
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2 oz Blueberry Bourbon Spread
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1 Shallot
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1 bunch Thyme
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¾ lb Carrots
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¼ cup Vegetarian Worcestershire Sauce
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 oz Salted Butter
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¾ lb Asparagus
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Pick the thyme leaves off the stems. Peel and finely chop the shallot. In a bowl, combine the blueberry bourbon spread, worcestershire sauce, thyme leaves, chopped shallot, and 1/4 cup of water.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast the vegetables
Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved asparagus on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), 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.
5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the 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 roasted vegetables. Top the chicken with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce
Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Pick the thyme leaves off the stems. Peel and finely chop the shallot. In a bowl, combine the blueberry bourbon spread, worcestershire sauce, thyme leaves, chopped shallot, and 1/4 cup of water.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast the vegetables
Meanwhile, line a sheet pan with foil. Place the carrot pieces and halved asparagus on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), 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.
5
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the 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 roasted vegetables. Top the chicken with the finished sauce. Enjoy!
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