Seared Pork Chops & Apple Salsa with Pimento Cheese Mashed Potatoes

Seared Pork Chops & Apple Salsa

with Pimento Cheese Mashed Potatoes

40 MIN
2 Servings
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From the Test Kitchen

To accompany seared pork in this Southern-inspired dish, we’re mashing potatoes with sharp cheddar, tangy peppers, and piquant spices for a twist on the beloved flavors of pimento cheese. For a burst of bright, sweet flavor, we’re topping the pork with a simple apple and scallion salsa.
14 green SmartPoints® per serving
14 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Apple Salsa with Pimento Cheese Mashed Potatoes
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Golden Or Red Potatoes
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Apple
  • ½ lb Broccoli
  • 2 oz White Cheddar Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients & make the apple salsa
1 Prepare the ingredients & make the apple salsa

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 2 cloves of garlic; using the flat side of your knife, smash each clove once. Combine the diced potatoes and smashed garlic cloves in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine the grated cheese and chopped peppers in a bowl. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Core and medium dice the apple. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced apple, sliced white bottoms of the scallions, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Make the pimento cheese mashed potatoes
2 Make the pimento cheese mashed potatoes

Meanwhile, add the prepared potatoes and garlic 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 prepared cheese and peppers, half the spice blend (you will have extra), and a drizzle of olive oil. 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 pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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 plate and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

Cook the broccoli & serve your dish
4 Cook the broccoli & serve your dish

While the pork rests, add the broccoli florets in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Serve the cooked pork with the pimento cheese mashed potatoes and cooked broccoli. Top the pork with the apple salsa (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the apple salsa
1 Prepare the ingredients & make the apple salsa

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 2 cloves of garlic; using the flat side of your knife, smash each clove once. Combine the diced potatoes and smashed garlic cloves in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine the grated cheese and chopped peppers in a bowl. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Core and medium dice the apple. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced apple, sliced white bottoms of the scallions, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

2 Make the pimento cheese mashed potatoes

Meanwhile, add the prepared potatoes and garlic 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 prepared cheese and peppers, half the spice blend (you will have extra), and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Make the pimento cheese mashed potatoes
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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 plate and let rest at least 5 minutes. 

*An instant-read thermometer should register 145°F.

4 Cook the broccoli & serve your dish

While the pork rests, add the broccoli florets in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Serve the cooked pork with the pimento cheese mashed potatoes and cooked broccoli. Top the pork with the apple salsa (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!

Cook the broccoli & serve your dish
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