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

Pork Chops & Sour Cherry-Balsamic Sauce

with Cheesy Mashed Potatoes

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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! 

Browse Steps
1 of 5