Seared Pork Chops & Mustard-Grape Sauce with Mashed Purple Potatoes & Cheesy Zucchini

Seared Pork Chops & Mustard-Grape Sauce

with Mashed Purple Potatoes & Cheesy Zucchini

35 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.
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

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
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
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
Seared Pork Chops & Mustard-Grape Sauce with Mashed Purple Potatoes & Cheesy Zucchini
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Purple Potatoes
  • 2 cloves Garlic
  • 4 oz Red Seedless Grapes
  • 1 Zucchini
  • 2 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Light Brown Sugar
  • 1 Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce:
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. 

Cook & mash the potatoes:
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. 

Roast the zucchini:
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. 

Cook the pork:
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.

Finish the sauce & serve your dish:
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! 

Tips from Home Chefs

About Blue Apron

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.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Seared Pork Chops & Mustard-Grape Sauce

Prepare the ingredients & start the sauce:
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. 

Cook & mash the potatoes:
Roast the zucchini:
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.

Cook the pork:
Finish the sauce & serve your dish:
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! 

Browse Steps
1 of 5