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Seared Pork Chops & Cheesy Mashed Potatoes

with Roasted Broccoli & Maple-Sage Pan Sauce

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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Prepare the ingredients:
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.

Roast the broccoli:
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.

Make the cheesy mashed potatoes:
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.

Cook the pork:
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.

Make the pan sauce:
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.

Slice the pork & serve your dish:
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Roast the broccoli:
Make the cheesy mashed potatoes:
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.

Cook the pork:
Make the pan sauce:
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!

Slice the pork & serve your dish: