Seared Pork Chops & Peach Pan Sauce with Pimento Cheese Mashed Potatoes
Family Friendly

Seared Pork Chops & Peach Pan Sauce

with Pimento Cheese Mashed Potatoes

45 MIN
2 Servings
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    From the Test Kitchen

    To accompany seared pork in this Southern-style dish, we’re mashing potatoes with sharp cheddar, tangy peppers, and piquant spices for a twist on the beloved flavors of pimento cheese. For a burst of bright, summery flavor, we’re topping the savory pork with a sweet pan sauce of juicy peach, crisp scallions, and a touch of vinegar.
    10-15 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Seared Pork Chops & Peach Pan Sauce with Pimento Cheese Mashed Potatoes
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ¾ lb Potatoes
    • 2 Scallions
    • 2 cloves Garlic
    • ½ lb Broccoli
    • 1 Peach
    • 2 oz White Cheddar Cheese
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Light Brown Sugar
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, pit, and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Make the pimento cheese mashed potatoes
    2 Make the pimento cheese mashed potatoes

    Add the diced potatoes and smashed garlic cloves 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 grated cheese, chopped peppers, half the spice blend, and a drizzle of olive oil. 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 the broccoli
    3 Cook the broccoli

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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 pork.

    Make the peach pan sauce & serve your dish
    5 Make the peach pan sauce & serve your dish

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced peach and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until most of the water has cooked off and the peach is softened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the pimento cheese mashed potatoes and cooked broccoli. Top the pork and potatoes with the peach pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve, pit, and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    2 Make the pimento cheese mashed potatoes

    Add the diced potatoes and smashed garlic cloves 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 grated cheese, chopped peppers, half the spice blend, and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Make the pimento cheese mashed potatoes
    Cook the broccoli
    3 Cook the broccoli

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl; cover with foil to keep warm.

    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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 pork.

    Cook the pork
    Make the peach pan sauce & serve your dish
    5 Make the peach pan sauce & serve your dish

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the diced peach and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until most of the water has cooked off and the peach is softened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the pimento cheese mashed potatoes and cooked broccoli. Top the pork and potatoes with the peach pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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