Seared Pork Chops & Peach Pan Sauce with Pimento Cheese Mashed Potatoes
Carb Conscious

Seared Pork Chops & Peach Pan Sauce

with Pimento Cheese Mashed Potatoes

45 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
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Dietary Information Wellness

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

Carb Conscious
  • 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
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 cloves Garlic
  • ½ lb Broccoli
  • 1 Peach
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Light Brown Sugar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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; season with salt and pepper. Cook, stirring occasionally, 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, without stirring, 3 to 4 minutes, or until the broccoli is tender 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

To the pan of reserved fond, add the diced peach and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 2 to 3 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

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Seared Pork Chops & Peach Pan Sauce

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; season with salt and pepper. Cook, stirring occasionally, 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, without stirring, 3 to 4 minutes, or until the broccoli is tender 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

To the pan of reserved fond, add the diced peach and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 2 to 3 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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