Pork Chops & Mashed Potatoes

with Spicy Nectarine Pan Sauce

45 MIN

4 Servings

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with Pork Chops

From the Test Kitchen

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.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1¼ lbs Golden Or Red Potatoes
1 bunch Kale
2 cloves Garlic
1 Nectarine
1 Shallot
1 Tbsp Sugar
2 Tbsps Butter
¼ tsp Crushed Red Pepper Flakes
¼ cup Buttermilk
2 Tbsps Sherry Vinegar
4 oz Shredded Fontina Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 the chopped garlic and sliced kale 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 and cheese. 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 nectarine pan sauce

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.

*An instant-read thermometer should register 145°F.

5 Finish & serve your dish

While the pork rests, 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, 3 to 4 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring frequently and scraping up any fond, 3 to 4 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 nectarine pan sauce. Enjoy!