Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Pork Chops & Cheesy Mashed Potatoes
with Roasted Carrots & Maple-Sage Pan Sauce
35 MIN
4 Servings
From the Test Kitchen
These pork chops are balanced by two simple, hearty sides of roasted carrots and cheesy white cheddar mashed potatoes. An irresistible pan sauce featuring earthy sage and sweet maple syrup adds flavorful harmony to this dish.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories570 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Boneless, Center-Cut Pork Chops
-
1¼ lbs Potatoes
-
¾ lb Carrots
-
1 bunch Sage
-
1 oz Salted Butter
-
1 Tbsp Apple Cider Vinegar
-
2 Tbsps Maple Syrup
-
4 oz White Cheddar Cheese
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. 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. Grate the cheese on the large side of a box grater. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; discard the stems, then thinly slice the leaves.
2
Make the cheesy mashed potatoes
Add the diced potatoes 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 grated cheese and a drizzle of olive oil. 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.
3
Roast the carrots
Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), 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.
5
Make the pan sauce
Heat the pan of reserved fond on medium-high until hot. Add the maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. 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 carrots and cheesy mashed potatoes. Top the pork with the pan sauce. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. 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. Grate the cheese on the large side of a box grater. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; discard the stems, then thinly slice the leaves.
2
Make the cheesy mashed potatoes
Add the diced potatoes 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 grated cheese and a drizzle of olive oil. 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.
3
Roast the carrots
Meanwhile, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), 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.
5
Make the pan sauce
Heat the pan of reserved fond on medium-high until hot. Add the maple syrup, sliced sage leaves, and vinegar (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. 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 carrots and cheesy mashed potatoes. Top the pork with the pan sauce. Enjoy!
Tips from Home Chefs