Pork & Fig-Butter Pan Sauce with Green Beans & Mashed Potatoes

Pork & Fig-Butter Pan Sauce

with Green Beans & Mashed Potatoes

35 MIN
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
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    • with Pork Chops

    From the Test Kitchen

    To elevate simply seared pork, you’ll top it with a sweet, silky pan sauce of butter, figs (in both dried and jam forms), and tangy verjus. It’s all complete with two hearty sides of creamy mashed potatoes and sautéed green beans.
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    • Nutrition
      PER SERVING
    • Calories
      610 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 & Fig-Butter Pan Sauce with Green Beans & Mashed Potatoes
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 oz Salted Butter
    • ¼ cup Crème Fraîche
    • 1¼ lbs Potatoes
    • 2 Tbsps Fig Spread
    • 4 Dried Turkish Figs
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Verjus Rouge
    • ¾ lb Green Beans
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    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 and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Roughly chop the dried figs. In a bowl, whisk together the fig spread, half the verjus, and 1/3 cup of hot water; stir in the chopped figs.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes and half the chopped garlic 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 crème fraîche; 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 & finish the green beans
    3 Cook & finish the green beans
    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the remaining chopped garlic, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat. Carefully stir in the remaining verjus until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
    Cook the pork
    4 Cook the pork

    Pat the pork 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 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.

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    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, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and finished green beans. Top the pork with the finished sauce. Enjoy!

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    Pork & Fig-Butter Pan Sauce

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

    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 and roughly chop 2 cloves of garlic. Cut off and discard any stem ends from the green beans. Roughly chop the dried figs. In a bowl, whisk together the fig spread, half the verjus, and 1/3 cup of hot water; stir in the chopped figs.

    2 Cook & mash the potatoes

    Add the diced potatoes and half the chopped garlic 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 crème fraîche; 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 & finish the green beans
    3 Cook & finish the green beans
    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the remaining chopped garlic, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat. Carefully stir in the remaining verjus until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
    4 Cook the pork

    Pat the pork 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 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 & serve your dish
    5 Finish the sauce & serve your dish

    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, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and finished green beans. Top the pork with the finished sauce. Enjoy!

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