Pork Chops & Mashed Potatoes with Spicy Nectarine Pan Sauce

Pork Chops & Mashed Potatoes

with Spicy Nectarine Pan Sauce

45 MIN
4 Servings
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    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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    Wellness Details

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    ingredients
    Pork Chops & Mashed Potatoes with Spicy Nectarine Pan Sauce
    Title
    • 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
    Prepare the ingredients
    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. 

    Cook & mash the potatoes
    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. 

     Make the nectarine pan sauce
    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. 

    Cook the pork
    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.

    Finish & serve your dish
    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! 

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    Prepare the ingredients
    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. 

    Cook & mash the potatoes
     Make the nectarine pan sauce
    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.

    Cook the pork
    Finish & serve your dish
    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! 

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