Seared Pork Chops & Peach Salsa

with Pimento Cheese Mashed Potatoes

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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For bright, fruity flavor that helps cut through the richness of this comforting Southern-style dish, we’re making a zesty salsa with fresh, juicy peach, scallions, and a touch of vinegar to top our spiced pork chops. For even more bold flavor, we’re loading a side of mashed potatoes with sharp cheddar, sour cream, and roasted red peppers—our take on pimento cheese, a popular spiced cheese spread.

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ingredients
Seared Pork Chops & Peach Salsa with Pimento Cheese Mashed Potatoes
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 Scallions
  • 2 cloves Garlic
  • 1¼ lbs Golden Potatoes
  • 1 lb Green Cabbage
  • 1 Peach
  • 1 Tbsp Apple Cider Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 2 oz White Cheddar Cheese
  • ¼ cup Creamy Mustard Sauce
  • ¼ cup Cream
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ½ cup Sour Cream
tried-and-true
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step-by-step
instructions
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. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine in a separate bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Pit and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the sliced white bottoms of the scallions and half the vinegar; season with salt and pepper. 

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

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, cream (shaking the bottle before opening), sour cream, a drizzle of olive oil, and half the spice blend (you will have extra). 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 slaw:
3 Make the slaw:

While the potatoes cook, in a medium bowl, combine the sliced cabbage, creamy mustard sauce, remaining vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the pork:
4 Cook the pork:

While the slaw marinates, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Let rest at least 5 minutes.

Make the peach salsa & serve your dish:
5 Make the peach salsa & serve your dish:

While the pork rests, add the diced peach to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Transfer to the bowl of seasoned white bottoms of the scallions. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked pork with the mashed potatoes and slaw. Top the pork with the peach salsa (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy! 

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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. Combine in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine in a separate bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Pit and medium dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the sliced white bottoms of the scallions and half the vinegar; season with salt and pepper. 

2 Cook & mash the potatoes:

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, cream (shaking the bottle before opening), sour cream, a drizzle of olive oil, and half the spice blend (you will have extra). 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:
Make the slaw:
3 Make the slaw:

While the potatoes cook, in a medium bowl, combine the sliced cabbage, creamy mustard sauce, remaining vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the pork:

While the slaw marinates, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon 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. Let rest at least 5 minutes.

Cook the pork:
Make the peach salsa & serve your dish:
5 Make the peach salsa & serve your dish:

While the pork rests, add the diced peach to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Transfer to the bowl of seasoned white bottoms of the scallions. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked pork with the mashed potatoes and slaw. Top the pork with the peach salsa (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy!