Pork Chops & Pistachio-Brown Butter Sauce with Sautéed Vegetables & Mashed Potatoes
Family Friendly

Pork Chops & Pistachio-Brown Butter Sauce

with Sautéed Vegetables & Mashed Potatoes

45 MIN
+$2.45/serving 4 Servings
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  • with Pork Chops
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  • with Bistro Steaks

    From the Test Kitchen

    In this dish, simple additions elevate a classic combination of pork and mashed potatoes. To complement the rich pork, you’ll make an easy pan sauce with butter, pistachios, and zesty lemon. Tender bites of carrots and crisp snap peas––finished with a bit more lemon juice––round out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    fresh
    ingredients
    Pork Chops & Pistachio-Brown Butter Sauce with Sautéed Vegetables & Mashed Potatoes
    Title
    • 4 Steaks
    • 1¼ lbs Potatoes
    • ½ lb Sugar Snap Peas
    • 6 oz Carrots
    • 2 oz Cheddar Cheese Curds
    • ¼ cup Roasted Pistachios
    • 1 Lemon
    • 1 bunch Mint
    • 2 oz Salted Butter
    • 2 Tbsps Mascarpone Cheese
    • 1 Shallot
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Medium dice the potatoes. Peel the carrots, then thinly slice on an angle. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Quarter and deseed the lemon. Roughly chop the pistachios. Pick the mint leaves off the stems.

    Make the mashed the potatoes
    2 Make the mashed 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 cheese curds, mascarpone, and a drizzle of olive oil; season with salt and pepper. 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 vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced shallot. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the juice of 2 lemon wedges and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, add the chopped pistachios. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly thickened. Turn off the heat; stir in the juice of the remaining lemon wedges.  Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked vegetables. Top the steaks with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Medium dice the potatoes. Peel the carrots, then thinly slice on an angle. Peel and thinly slice the shallot. Pull off and discard the tough string that runs the length of each snap pea pod. Quarter and deseed the lemon. Roughly chop the pistachios. Pick the mint leaves off the stems.

    2 Make the mashed 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 cheese curds, mascarpone, and a drizzle of olive oil; season with salt and pepper. 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 mashed the potatoes
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced shallot. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Add the juice of 2 lemon wedges and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the steaks
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    In the pan of reserved fond, heat the butter on medium-high until melted. Once melted, add the chopped pistachios. Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined and the liquid is slightly thickened. Turn off the heat; stir in the juice of the remaining lemon wedges.  Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked vegetables. Top the steaks with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy! 

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