Pork Chops & Cheesy Mashed Potatoes with Maple-Sage Pan Sauce

Pork Chops & Cheesy Mashed Potatoes

with Maple-Sage Pan Sauce

40 MIN
4 Servings
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From the Test Kitchen

These pork chops are balanced by a simple side of broccoli and red potatoes mashed with milk and delightfully squeaky cheese curds while still hot, which helps the cheese deliciously melt. An irresistible pan sauce featuring earthy sage and sweet maple syrup adds flavorful harmony to this easy dish.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pork Chops & Cheesy Mashed Potatoes with Maple-Sage Pan Sauce
Title
time-saving
tips & techniques
Red Potatoes
Broccoli
Sage
How To: Chop Herbs
Butter
Apple Cider Vinegar
Milk
Maple Syrup
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the cheesy mashed potatoes:
3 Make the cheesy mashed potatoes:

While the broccoli roasts, 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 chopped cheese curds, a drizzle of olive oil, and half the milk. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook the pork:
4 Cook the pork:

While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Make the pan sauce:
5 Make the pan sauce:

While the pork rests, add the butter, maple syrup, sliced sage leaves, vinegar, and remaining milk to the pan of reserved fond. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste. 

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

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

Tips from Home Chefs

Pork Chops & Cheesy Mashed Potatoes

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli:
Make the cheesy mashed potatoes:
3 Make the cheesy mashed potatoes:

While the broccoli roasts, 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 chopped cheese curds, a drizzle of olive oil, and half the milk. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

4 Cook the pork:

While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork; cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Cook the pork:
Make the pan sauce:
5 Make the pan sauce:

While the pork rests, add the butter, maple syrup, sliced sage leaves, vinegar, and remaining milk to the pan of reserved fond. Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste. 

6 Slice the pork & serve your dish:

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

Slice the pork & serve your dish:
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