Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pan-Seared Chicken & Mashed Potatoes
with Calabrian-Brown Sugar Pan Sauce
35 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
To elevate simply seared chicken, you’ll top it with a sweet and spicy pan sauce of butter, Calabrian chile paste, and brown sugar. It’s all complete with two hearty sides of creamy mashed potatoes and cheesy roasted zucchini.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories630 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
-
2 cloves Garlic
-
¾ lb Potatoes
-
1 Zucchini
-
1 oz Salted Butter
-
¼ cup Grated Parmesan Cheese
-
1½ tsps Calabrian Chile Paste
-
1 Tbsp Light Brown Sugar
-
¼ cup Sour Cream
time-saving
tips & techniques
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. Cut the zucchini into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. Medium dice the potatoes. In a bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
2
Make the parmesan-crusted zucchini
Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and cheese. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, 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 the sour cream 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.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium 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 parmesan-crusted zucchini. Top the pork 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. Cut the zucchini into 1-inch rounds. Peel and roughly chop 2 cloves of garlic. Medium dice the potatoes. In a bowl, whisk together the sugar, 1/4 cup of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
2
Make the parmesan-crusted zucchini
Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Evenly top with the chopped garlic and cheese. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
3
Cook & mash the potatoes
Meanwhile, 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 the sour cream 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.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium 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 parmesan-crusted zucchini. Top the pork with the finished sauce. Enjoy!
Tips from Home Chefs