Pork Chops & Raspberry Pan Sauce with Cheddar Mashed Potatoes & Roasted Brussels Sprouts
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Pork Chops & Raspberry Pan Sauce

with Cheddar Mashed Potatoes & Roasted Brussels Sprouts

35 MIN
4 Servings
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From the Test Kitchen

To elevate simply seared pork chops, you'll top them with a sweet and subtly spicy pan sauce featuring our raspberry jalapeńo spread, sherry vinegar, worcestershire sauce, and butter. Classic sides of mashed potatoes and roasted brussels sprouts accompany the rich and saucy pork.
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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Pork Chops & Raspberry Pan Sauce with Cheddar Mashed Potatoes & Roasted Brussels Sprouts
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1¼ lbs Potatoes
  • 1 lb Brussels Sprouts
  • 1 oz Salted Butter
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Cream
  • 2 oz Raspberry Jalapeño Spread
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz White Cheddar Cheese

Pork Chops & Raspberry Pan Sauce

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

Place an oven rack in the center of the oven; 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. Medium dice the potatoes. Grate the cheddar on the large side of a box grater. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the vinegar, raspberry spread, worcestershire sauce, and 1 tablespoon of water; season with salt and pepper.

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 grated cheddar and cream (shaking the packet before opening); 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
Roast the brussels sprouts
3 Roast the brussels sprouts

Meanwhile, line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), 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.

Cook the pork
Finish the sauce
5 Finish the sauce

While the pork rests, add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted brussels sprouts. Top the pork and potatoes with the finished sauce. Enjoy!

Slice the pork & serve your dish
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