Seared Pork Chops & Peach Salsa with Pimento Cheese Mashed Potatoes
Carb-Conscious

Seared Pork Chops & Peach Salsa

with Pimento Cheese Mashed Potatoes

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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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, sweet flavor, we’re topping the pork with a simple peach and scallion salsa.

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Seared Pork Chops & Peach Salsa with Pimento Cheese Mashed Potatoes
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Prepare the ingredients & make the peach salsa:
1 Prepare the ingredients & make the peach salsa:

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. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine in a bowl. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pit and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced peach, sliced white bottoms of the scallions, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook & mash the potatoes:
2 Cook & mash the potatoes:

While the salsa marinates, add the prepared potatoes and garlic 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 prepared cheese and peppers, half the spice blend (you will have extra), 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 pork:
3 Cook the pork:

While the potatoes cook, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and 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 plate and let rest at least 5 minutes. 

Cook the broccoli & serve your dish:
4 Cook the broccoli & serve your dish:

While the pork rests, add the broccoli florets in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, 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 and scraping up any fond, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Serve the cooked pork with the mashed potatoes and cooked broccoli. Top the pork with the peach salsa. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & make the peach salsa:
1 Prepare the ingredients & make the peach salsa:

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. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine in a bowl. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pit and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced peach, sliced white bottoms of the scallions, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook & mash the potatoes:

While the salsa marinates, add the prepared potatoes and garlic 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 prepared cheese and peppers, half the spice blend (you will have extra), 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 & mash the potatoes:
Cook the pork:
3 Cook the pork:

While the potatoes cook, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and 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 plate and let rest at least 5 minutes. 

4 Cook the broccoli & serve your dish:

While the pork rests, add the broccoli florets in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, 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 and scraping up any fond, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Serve the cooked pork with the mashed potatoes and cooked broccoli. Top the pork with the peach salsa. Garnish with the sliced green tops of the scallions. Enjoy!

Cook the broccoli & serve your dish: