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Seared Pork Chops & Cheesy Mashed Potatoes
with Roasted Broccoli & Maple-Sage Pan Sauce
35 MIN
4 Servings
From the Test Kitchen
For a classic cool-weather companion for these pork chops, you’ll make a homemade pan sauce that highlights wintery ingredients like sage and maple syrup, cooked in the savory fond from the pork. A rich side of mashed potatoes combined with squeaky cheese curds and a splash of milk round out this seasonal meal.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
- 1¼ lbs Red Or Golden Potatoes
- 1 lb Broccoli
- 1 bunch Sage
- 2 Tbsps Butter
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2 oz Cheddar Cheese Curds
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Maple Syrup
- ¾ cup Low-Fat Milk
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
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. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the cheesy mashed potatoes:
While the broccoli roasts, add the diced potatoes to the pot of boiling water. 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 chopped cheese curds, half the milk, 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.
4
Cook the pork:
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon 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 cutting board. Let rest at least 5 minutes.
5
Make the pan sauce:
While the pork rests, to the pan of reserved fond, add the butter, maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thickened. Turn off the heat. Carefully add the remaining milk; stir to combine. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish:
Slice the rested pork crosswise. Serve the sliced pork with the roasted broccoli and cheesy mashed potatoes. Top the pork and potatoes with the pan sauce. Enjoy!
1
Prepare the ingredients:
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. If you received broccoli heads, cut off and discard the bottom 1/2 inch of the broccoli stems; cut the broccoli into small florets. Large dice the potatoes. Roughly chop the cheese curds. Pick the sage leaves off the stems; discard the stems and thinly slice the leaves.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the cheesy mashed potatoes:
While the broccoli roasts, add the diced potatoes to the pot of boiling water. 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 chopped cheese curds, half the milk, 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.
4
Cook the pork:
While the potatoes cook, pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon 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 cutting board. Let rest at least 5 minutes.
5
Make the pan sauce:
While the pork rests, to the pan of reserved fond, add the butter, maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thickened. Turn off the heat. Carefully add the remaining milk; stir to combine. Taste, then season with salt and pepper if desired.
6
Slice the pork & serve your dish:
Slice the rested pork crosswise. Serve the sliced pork with the roasted broccoli and cheesy mashed potatoes. Top the pork and potatoes with the pan sauce. Enjoy!
Tips from Home Chefs