Summer Produce

Pork Chops & Peach Pan Sauce

with Broccoli & Cheesy Mashed Potatoes

45 MIN

4 Servings

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From the Test Kitchen

Rich flavors abound in this dish thanks to a savory-sweet peach pan sauce that we’re using to top simply seared pork chops—cooked in the fond from the pan for extra bits of savory flavor.
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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1¼ lbs Potatoes
2 cloves Garlic
1 lb Broccoli
2 Peaches
1 Tbsp Sugar
¼ tsp Crushed Red Pepper Flakes
1 oz Salted Butter
¼ cup Buttermilk
1 Tbsp Sherry Vinegar
4 oz Smoked Gouda Cheese
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

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. Grate the cheese on the large side of a box grater. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve, pit, and small dice the peaches.

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 grated 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 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), 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. Add the chopped garlic and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

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.

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

5 Make the peach pan sauce & serve your dish

To the pan of reserved fond, add the diced peaches; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, 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, 4 to 6 minutes, or until most of the water has cooked off and the peaches are softened. Turn off the heat. Add the butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the cooked broccoli and mashed potatoes. Top the pork with the peach pan sauce. Enjoy!