Pork Chops & Sour Cherry-Balsamic Sauce with Cheesy Mashed Potatoes

Pork Chops & Sour Cherry-Balsamic Sauce

with Cheesy Mashed Potatoes

30 MIN
4 Servings
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From the Test Kitchen

For this dish, you’ll create a homemade pan sauce that combines tangy sour cherry spread and punchy balsamic vinegar using the savory fond from searing the pork chops. Mashed potatoes loaded with melty monterey jack cheese and bright piquante peppers finish this hearty meal.

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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Pork Chops & Sour Cherry-Balsamic Sauce with Cheesy Mashed Potatoes
Title
time-saving
tips & techniques
Broccoli
Butter
Parmesan Cheese
Balsamic Vinegar
How To: Safely Cut Round Vegetables
Monterey Jack Cheese
Red Potatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. In a bowl, combine the vinegar, sour cherry spread, and 2 tablespoons of water.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the monterey jack cheese, chopped peppers, and half the butter. 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.

Roast the broccoli:
3 Roast the broccoli:

While the potatoes cook, line a sheet pan with foil. Place the broccoli florets on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork:
4 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

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

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted broccoli. Top the pork with the pan sauce. Garnish the broccoli with the parmesan cheese. Enjoy! 

Tips from Home Chefs

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Pork Chops & Sour Cherry-Balsamic Sauce

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

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. In a bowl, combine the vinegar, sour cherry spread, and 2 tablespoons of water.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the monterey jack cheese, chopped peppers, and half the butter. 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.

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

While the potatoes cook, line a sheet pan with foil. Place the broccoli florets on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

Cook the pork:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

While the pork rests, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the remaining butter until melted and combined. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted broccoli. Top the pork with the pan sauce. Garnish the broccoli with the parmesan cheese. Enjoy! 

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