Seared Pork Chops with Two-Cheese Mashed Potatoes & Sautéed Spinach

Seared Pork Chops

with Two-Cheese Mashed Potatoes & Sautéed Spinach

25 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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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.
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From the Test Kitchen

Tonight’s dinner is all about classic comfort food. We’re pan-searing juicy pork chops, coated in a zesty blend of spices (and flour, for a tasty, crispy crust). On the side, mashed potatoes get a deliciously cheesy upgrade with the addition of Monterey Jack (which melts beautifully into the mash) and Parmesan. More Parmesan livens up a side of spinach, sautéed and drained to concentrate its flavor, then finished with garlic. And to drizzle over the pork and potatoes, a simple, rich pan sauce completes the dish with flavor and flair.

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  • Nutrition
    PER SERVING
  • Calories
    775 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:
Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly; return to the pot. Off the heat, add the Monterey Jack cheese, half the Parmesan cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

Cook the pork chops:
4 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt, pepper and the spice blend on both sides. In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops; cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Make the pan sauce:
5 Make the pan sauce:

Add the demi-glace and ½ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in the remaining butter until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

Finish the spinach & serve your dish:
6 Finish the spinach & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the chopped spinach and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat. Stir in the remaining Parmesan cheese; season with salt and pepper to taste. Transfer to a serving dish. Serve the cooked pork chops with the mashed potatoes, finished spinach and pan sauce on the side. Enjoy!

Tips from Home Chefs

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly; return to the pot. Off the heat, add the Monterey Jack cheese, half the Parmesan cheese and half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Cook & mash the potatoes:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.

4 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt, pepper and the spice blend on both sides. In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops; cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Cook the pork chops:
5 Make the pan sauce:

Add the demi-glace and ½ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in the remaining butter until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

6 Finish the spinach & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the chopped spinach and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined and heated through. Turn off the heat. Stir in the remaining Parmesan cheese; season with salt and pepper to taste. Transfer to a serving dish. Serve the cooked pork chops with the mashed potatoes, finished spinach and pan sauce on the side. Enjoy!

Finish the spinach & serve your dish:
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