Seared Pork Chops

with Two-Cheese Mashed Potatoes & Sautéed Spinach

25 MIN

4 Servings

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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

4 Boneless, Center-Cut Pork Chops
3 cloves Garlic
1½ lbs Yukon Gold Potatoes
1 lb Spinach
4 Tbsps Butter
2 oz Monterey Jack Cheese
2 Tbsps Pork Demi-Glace
¼ cup Grated Parmesan Cheese
1 Tbsp Pork Chop Spice Blend (Smoked Paprika, Mustard Powder, Dried Thyme, All-Purpose Flour & Ground Nutmeg)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the potatoes. Grate the Monterey Jack cheese. Peel and finely chop the garlic.

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.

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.

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!