Blue Apron

45g Of Protein

Pork Chops & Peach Pan Sauce

with Broccoli & Cheesy Mashed Potatoes

with Boneless, Center-Cut Pork Chops

For a burst of bright, summery flavor, we’re topping savory pork chops with a sweet pan sauce of juicy peach, honey, butter, and a touch of vinegar. It's nicely balanced by rich, cheesy mashed potatoes and a simple side of sautéed broccoli.

Details

Nutrition per serving

Ingredients

2 each

Boneless, Center-Cut Pork Chops

12 oz

Potatoes

½ tbsp

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

8 oz

Broccoli

1 each

Peach

1 tbsp

Sherry Vinegar

2 tsp

Honey

1 oz

Salted Butter

2 oz

Shredded Monterey Jack Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, pit, and medium dice the peach(es).

step 2

Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the monterey jack and half the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

step 3

Cook the broccoli

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.

step 4

Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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 for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

step 5

Make the peach pan sauce & serve your dish

To the pan of reserved fond, add the diced peach(es); season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium- high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water (or 1/2 cup for 4 servings). Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until most of the water has cooked off and the peach is softened. Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the mashed potatoes and cooked broccoli. Top the pork and potatoes with the peach pan sauce. Enjoy!