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

Seared Pork Chops & Peach Salsa

with Pimento Cheese Mashed Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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, sweet flavor, we’re topping the pork with a simple peach and scallion salsa.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Pork Chops & Peach Salsa with Pimento Cheese Mashed Potatoes
Title
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 4