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Seared Pork Chops & Mashed Potatoes

with Maple-Stewed Collard Greens

Customer Favorite
  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

With cooler temperatures upon us, it’s the perfect time to return to comfort foods. Collard greens, stewed along with sweet carrots, get a distinctive fall flair thanks to maple syrup, whose flavor complements the sauce for our pork chops. To make the sauce, we’re browning butter, or letting it cook until deliciously nutty, and then stirring in a bit of vinegar to balance out the richness. A side of mashed potatoes, lightened with a bit of crème fraîche, completes the meal on a satisfying note.


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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.

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Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Heat a small 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 and 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 and let 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 and 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: