Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato

Maple Gravy-Smothered Pork Chops

with Collard Greens & Roasted Sweet Potato

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s recipe is homestyle Southern cooking at its best. We’re livening up “smothered” (or gravy-covered) pork chops with a few delicious add-ins: sweet maple syrup, woodsy sage, aromatic spices and—for a hint of tang—quark (a fresh, soft cheese).On the side, in lieu of the classic hot sauce, we’re using chopped pickled piquante peppers to lend our collards a layer of spicy, zesty flavor.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
fresh
ingredients
Maple Gravy-Smothered Pork Chops with Collard Greens & Roasted Sweet Potato
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and finely chop the garlic. Finely chop the peppers. Remove and discard the collard green stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Cook the collard greens:
3 Cook the collard greens:

While the sweet potato roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and peppers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add half the vinegar and 1/2 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until the collard greens have wilted and the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the pork chops:
4 Cook the pork chops:

While the collard greens cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Make the gravy:
5 Make the gravy:

While the pork chops rest, to the pan of reserved fond, add the butter, spice blend, maple syrup, sage, remaining vinegar and 1/4 cup of water; season with salt and pepper. Cook on medium-high, whisking frequently, 30 seconds to 1 minute, or until thickened. (If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.) Turn off the heat and whisk in the quark; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the rested pork chops, roasted sweet potato and cooked collard greens between 2 dishes. Top the pork chops with as much of the gravy as you'd like (you may have extra gravy). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Peel and finely chop the garlic. Finely chop the peppers. Remove and discard the collard green stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and finely chop the leaves.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the sweet potato:
Cook the collard greens:
3 Cook the collard greens:

While the sweet potato roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and peppers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add half the vinegar and 1/2 cup of water. Cook, stirring occasionally, 6 to 7 minutes, or until the collard greens have wilted and the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

4 Cook the pork chops:

While the collard greens cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest for at least 5 minutes.

Cook the pork chops:
Make the gravy:
5 Make the gravy:

While the pork chops rest, to the pan of reserved fond, add the butter, spice blend, maple syrup, sage, remaining vinegar and 1/4 cup of water; season with salt and pepper. Cook on medium-high, whisking frequently, 30 seconds to 1 minute, or until thickened. (If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.) Turn off the heat and whisk in the quark; season with salt and pepper to taste.

6 Plate your dish:

Divide the rested pork chops, roasted sweet potato and cooked collard greens between 2 dishes. Top the pork chops with as much of the gravy as you'd like (you may have extra gravy). Enjoy!

Plate your dish:
Browse Steps
1 of 6