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Pork Chops & Mashed Potatoes
with Spicy Nectarine Pan Sauce
45 minWellness at Blue Apron
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4 Servings
- Est. 470 Cals/serving
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Rich flavors abound in this dish thanks to a savory-sweet nectarine pan sauce that we’re using to top simply seared pork chops—cooked in the fond from the pan. Buttermilk mashed potatoes and garlic sautéed kale (cooked in homemade brown butter for incredible depth of flavor) round out the dish with extra heartiness.
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
- 1¼ lbs Golden Potatoes
- 1 bunch Kale
- 2 cloves Garlic
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1 Nectarine
- 1 Shallot
- 1 Tbsp Sugar
- 1 Tbsp Red Wine Vinegar
- 2 Tbsps Butter
- ¼ cup Buttermilk
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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. Medium dice the potatoes. Peel and medium dice the shallot. Pit and small dice the nectarine. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Combine in a bowl.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Make the chutney:
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add half the diced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced nectarine, sugar, half the vinegar (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until most of the water has cooked off and the nectarine is softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the pork:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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 and let rest at least 5 minutes.
5
Make the brown butter kale & serve your dish:
Meanwhile, in the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the prepared garlic and kale and remaining diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the brown butter kale and mashed potatoes. Top the pork with the chutney. Enjoy!
1
Prepare the ingredients:
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. Medium dice the potatoes. Peel and medium dice the shallot. Pit and small dice the nectarine. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Combine in a bowl.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Make the chutney:
Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add half the diced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced nectarine, sugar, half the vinegar (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until most of the water has cooked off and the nectarine is softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the pork:
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle 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 and let rest at least 5 minutes.
5
Make the brown butter kale & serve your dish:
Meanwhile, in the pan of reserved fond, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the prepared garlic and kale and remaining diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the brown butter kale and mashed potatoes. Top the pork with the chutney. Enjoy!
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