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Seared Pork Chops & Mustard-Grape Sauce
with Mashed Purple Potatoes & Cheesy Zucchini
35 minWellness at Blue Apron
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2 Servings
- Est. 630 Cals/serving
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In this recipe, vivid purple potatoes (mashed with tangy crème fraîche) make for an eye-catching side dish for seared pork chops topped with an irresistibly tangy-sweet pan sauce featuring fresh grapes and dijon mustard. For rich complement, we’re roasting zucchini rounds with parmesan cheese until delightfully golden brown.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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¾ lb Purple Potatoes
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2 cloves Garlic
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4 oz Red Seedless Grapes
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1 Zucchini
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2 Tbsps Crème Fraîche
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¼ cup Grated Parmesan Cheese
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1 Tbsp Dijon Mustard
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1 Tbsp Light Brown Sugar
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1 Shallot
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Place an oven rack in the center of the oven, then 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. On a paper towel-lined cutting board, medium dice the potatoes. Cut the zucchini into 1-inch-thick rounds. Peel and roughly chop 2 cloves of garlic. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Halve the grapes. In a bowl, whisk together the mustard, sugar, and 1/4 cup of warm water until the sugar has dissolved. Season with salt and pepper.
2
Cook & mash the potatoes:
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 crème fraîche; 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. Cover to keep warm.
3
Roast the zucchini:
Meanwhile, line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Evenly top with the chopped garlic and parmesan. Roast, rotating the sheet pan halfway through, 18 to 20 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
4
Cook the pork:
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Finish the sauce & serve your dish:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved grapes and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the grapes are softened and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted zucchini. Top the pork with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce:
Place an oven rack in the center of the oven, then 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. On a paper towel-lined cutting board, medium dice the potatoes. Cut the zucchini into 1-inch-thick rounds. Peel and roughly chop 2 cloves of garlic. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Halve the grapes. In a bowl, whisk together the mustard, sugar, and 1/4 cup of warm water until the sugar has dissolved. Season with salt and pepper.
2
Cook & mash the potatoes:
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 crème fraîche; 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. Cover to keep warm.
3
Roast the zucchini:
Meanwhile, line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Evenly top with the chopped garlic and parmesan. Roast, rotating the sheet pan halfway through, 18 to 20 minutes, or until the cheese is lightly browned and the zucchini is tender when pierced with a fork. Remove from the oven.
4
Cook the pork:
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Finish the sauce & serve your dish:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the halved grapes and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the grapes are softened and the liquid is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted zucchini. Top the pork with the finished sauce. Enjoy!
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