Seared Pork Chops & Cheesy Mashed Potatoes with Roasted Broccoli & Maple-Sage Pan Sauce
Customer Favorite

Seared Pork Chops & Cheesy Mashed Potatoes

with Roasted Broccoli & Maple-Sage Pan Sauce

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6