Seared Pork Chops & Cheesy Mashed Potatoes with Roasted Carrots & Maple-Sage Pan Sauce
Family Friendly

Seared Pork Chops & Cheesy Mashed Potatoes

with Roasted Carrots & Maple-Sage Pan Sauce

35 MIN
+$4.95/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Bistro Steaks

    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

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Pork Chops & Cheesy Mashed Potatoes with Roasted Carrots & Maple-Sage Pan Sauce
    Title
    • 4 Steaks
    • 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
    Prepare the ingredients
    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.

    Make the cheesy mashed potatoes
    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.

    Roast the carrots
    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.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels. Season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.


    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the pan sauce
    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.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and cheesy mashed potatoes. Top the steaks 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; 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.

    Make the cheesy mashed potatoes
    Roast the carrots
    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 steaks

    Meanwhile, pat the steaks dry with paper towels. Season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), 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 steak. Cook the steaks an additional 2 to 3 minutes to achieve this.


    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Make the pan sauce
    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 steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and cheesy mashed potatoes. Top the steaks with the pan sauce. Enjoy!

    Slice the steaks & serve your dish
    Browse Steps
    1 of 6