Pork Chops & Persimmon Sauce with Loaded Mashed Potatoes

Pork Chops & Persimmon Sauce

with Loaded Mashed Potatoes

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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Persimmon, a late-fall fruit beloved for its gorgeous orange hue, is the key to our rich pan sauce’s delicate sweetness—the perfect complement to savory pork chops and creamy mashed potatoes. An autumnal duo of roasted brussels sprouts and carrots round out the dish with even more flavor.

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. 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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Combine in a bowl. Medium dice the potatoes. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Core and medium dice the persimmon. In a bowl, whisk together the demi-glace, vinegar, honey (kneading the packet before opening), and 1/2 cup of warm water. Season with salt and pepper.

Roast the vegetables:
2 Roast the vegetables:

Place the prepared carrots and brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes to the pot of boiling water and 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 sour cream or labneh, grated cheddar, and sliced green tops of the scallions. 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 the pork:
4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to plate and let rest at least 5 minutes.

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the rested pork with the mashed potatoes and roasted vegetables. Top the pork with the finished sauce. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. 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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Combine in a bowl. Medium dice the potatoes. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Core and medium dice the persimmon. In a bowl, whisk together the demi-glace, vinegar, honey (kneading the packet before opening), and 1/2 cup of warm water. Season with salt and pepper.

2 Roast the vegetables:

Place the prepared carrots and brussels sprouts on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

Meanwhile, add the diced potatoes to the pot of boiling water and 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 sour cream or labneh, grated cheddar, and sliced green tops of the scallions. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the pork:

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to plate and let rest at least 5 minutes.

Cook the pork:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

While the pork rests, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 4 to 5 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the rested pork with the mashed potatoes and roasted vegetables. Top the pork with the finished sauce. Enjoy!