Pork Chops & Mashed Potatoes with Maple-Stewed Collard Greens

Pork Chops & Mashed Potatoes

with Maple-Stewed Collard Greens

40 MIN
2 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.

From the Test Kitchen

With autumn arriving, hearty comfort foods beckon once again. Quickly stewed collard greens and sweet carrot get seasonal flair from maple syrup, which perfectly complements the sauce for our pork chops. To make the sauce, we’re browning butter, or cooking it until deliciously nutty, then stirring in a bit of sherry vinegar to balance out the richness. It all comes together with a side of creamy mashed potatoes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook & mash the potatoes:
1 Cook & mash the potatoes:

Heat a medium pot of salted water to boiling on high. Wash and dry the potatoes; medium dice. Once the pot of water is boiling, add the potatoes. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Peel and medium dice the carrot. Peel and roughly chop the garlic. Remove and discard the collard green stems; thinly slice the leaves.

Cook the pork chops:
3 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in warm place to rest for at least 5 minutes.

Make the sauce:
4 Make the sauce:

While the pork chops rest, add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add ¾ of the vinegar (be careful, as the vinegar may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until combined and slightly reduced in volume. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Stew the collard greens:
5 Stew the collard greens:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the carrot and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the maple syrup, remaining vinegar, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the mashed potatoes, stewed collard greens, and cooked pork chops between 2 dishes. Top the pork chops with the sauce. Enjoy!

Tips from Home Chefs

Cook & mash the potatoes:
1 Cook & mash the potatoes:

Heat a medium pot of salted water to boiling on high. Wash and dry the potatoes; medium dice. Once the pot of water is boiling, add the potatoes. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

2 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Peel and medium dice the carrot. Peel and roughly chop the garlic. Remove and discard the collard green stems; thinly slice the leaves.

Cook the pork chops:
3 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in warm place to rest for at least 5 minutes.

4 Make the sauce:

While the pork chops rest, add the butter to the pan of reserved fond; heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add ¾ of the vinegar (be careful, as the vinegar may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until combined and slightly reduced in volume. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Make the sauce:
Stew the collard greens:
5 Stew the collard greens:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the carrot and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the maple syrup, remaining vinegar, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the mashed potatoes, stewed collard greens, and cooked pork chops between 2 dishes. Top the pork chops with the sauce. Enjoy!

Plate your dish:
Browse Steps
1 of 6