Pork Chops & Peach Sauce with Corn & Summer Squash Succotash

Pork Chops & Peach Sauce

with Corn & Summer Squash Succotash

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s dish is a celebration of summer’s delicious bounty. To accompany our pork chops, we’re serving up a spin on succotash, a vegetable medley popular in the South. To the traditional sweet corn, we’re adding tender summer squash (yours may be green zucchini, grey zucchini, or yellow squash)and cubanelle pepper—a crisp variety with mild heat. A simple sauce made from peaches softened with a bit of tangy verjus offers the perfect sweet complement to the savory pork.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pork Chops & Peach Sauce with Corn & Summer Squash Succotash
Title
time-saving
tips & techniques
Summer Squash
Basil
Sweet Pepper
Corn
Peach
Scallions
How To: Chop Scallions
Butter
Pistachios
Verjus Blanc
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Pit and small dice the peaches. Medium dice the squash. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the pistachios. Pick the basil leaves off the stems; discard the stems.

Macerate the peaches:
2 Macerate the peaches:

In a bowl, combine the peaches and ¾ of the verjus; season with salt and pepper. Set aside to macerate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the succotash:
3 Make the succotash:

While the peaches macerate, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and peppers and cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Turn off the heat. Stir in the pistachios, remaining verjus, and half the basil (tearing the leaves just before adding). Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the pork chops:
4 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
5 Make the sauce:

Add the macerated peaches (including any liquid from the bowl) and ¼ cup of water to the pan of reserved fond. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and add the butter and remaining basil (tearing the leaves just before adding). Stir until thoroughly combined and the butter has melted. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the succotash and cooked pork chops among 4 dishes. Top the pork chops with the sauce. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

See Plans

Pork Chops & Peach Sauce

Prepare the ingredients:
How To: Cut Corn Kernels off the Cob
How To: Chop Scallions
1 Prepare the ingredients:

Wash and dry the fresh produce. Pit and small dice the peaches. Medium dice the squash. Cut out and discard the stems, ribs, and seeds of the peppers; medium dice. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the pistachios. Pick the basil leaves off the stems; discard the stems.

2 Macerate the peaches:

In a bowl, combine the peaches and ¾ of the verjus; season with salt and pepper. Set aside to macerate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Macerate the peaches:
Make the succotash:
3 Make the succotash:

While the peaches macerate, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and peppers and cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Turn off the heat. Stir in the pistachios, remaining verjus, and half the basil (tearing the leaves just before adding). Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

4 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the pork chops:
Make the sauce:
5 Make the sauce:

Add the macerated peaches (including any liquid from the bowl) and ¼ cup of water to the pan of reserved fond. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat and add the butter and remaining basil (tearing the leaves just before adding). Stir until thoroughly combined and the butter has melted. Season with salt and pepper to taste.

6 Serve your dish:

Divide the succotash and cooked pork chops among 4 dishes. Top the pork chops with the sauce. Garnish with the green tops of the scallions. Enjoy!

Serve your dish:
Browse Steps
1 of 6