Pork & Fig-Butter Pan Sauce with Kale & Mashed Potatoes

Pork & Fig-Butter Pan Sauce

with Kale & Mashed Potatoes

35 MIN
4 Servings
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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 blanc. It’s all complete with two hearty sides of creamy mashed potatoes and sautéed kale.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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ingredients
Pork & Fig-Butter Pan Sauce with Kale & Mashed Potatoes
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Salted Butter
  • ¾ lb Kale
  • 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 Blanc
  • 1 Tbsp White Balsamic Vinegar
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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the figs. In a bowl, whisk together the fig spread, 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 the kale
3 Cook the kale

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 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 cooked kale. Top the pork with the finished sauce. Enjoy!

Tips from Home Chefs

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. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the figs. In a bowl, whisk together the fig spread, 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 the kale
3 Cook the kale

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add the vinegar (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 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 cooked kale. Top the pork with the finished sauce. Enjoy!

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