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Seared Pork Chops
with Two-Cheese Mashed Potatoes & Sautéed Spinach
25 MIN
4 Servings
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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NutritionPER SERVING
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Calories775 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
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!
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!
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