Carb Conscious

Maple-Sage Pork Chops

with Buttermilk Mashed Potatoes & Roasted Carrots

35 MIN

2 Servings

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with Pork Chops

From the Test Kitchen

These pork chops are balanced by two simple, hearty sides of roasted carrots and creamy buttermilk mashed potatoes. An irresistible pan sauce featuring earthy sage and sweet maple syrup adds flavorful harmony to this dish.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
12 oz Potatoes
6 oz Carrots
1 bunch Sage
1 oz Salted Butter
1 Tbsp Apple Cider Vinegar
1 Tbsp Maple Syrup
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Buttermilk

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven 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. Pick the sage leaves off the stems; discard the stems, then thinly slice the leaves.

2 Make the mashed potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); 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.

3 Roast the carrots

Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 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 on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), 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 Make the pan sauce

Heat the pan of reserved fond on medium-high until hot. Add the maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, 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.

6 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the roasted carrots and mashed potatoes. Top the pork and potatoes with the pan sauce. Enjoy!