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

Pork Chops & Pistachio-Brown Butter Sauce

with Veggies & Mashed Potatoes

50 MIN
+$1.95/serving 4 Servings
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Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
    • with Chicken Breasts

    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 kale––finished with a bit more lemon juice––round out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    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 & Pistachio-Brown Butter Sauce with Veggies & Mashed Potatoes
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1¼ lbs Potatoes
    • 6 oz Carrots
    • ¼ cup Roasted Pistachios
    • 2 oz Salted Butter
    • 1 bunch Mint
    • 1 Lemon
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¾ lb Kale
    • 2 oz Cheddar Cheese Curds

    Pork Chops & Pistachio-Brown Butter Sauce

    Prepare the ingredients
    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. Peel the carrots, then thinly slice on an angle. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon. Roughly chop the pistachios. Pick the mint leaves off the stems.

    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 mascarpone, cheese curds, 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 & mash 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. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. 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. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    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. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked vegetables. Top the chicken and potatoes with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy!

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