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Seared Pork Chops & Nectarine Salsa
with Pimento Cheese Mashed Potatoes
40 MIN
2 Servings
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 simple salsa of juicy nectarine, crisp scallions, and a touch of tangy vinegar.
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Dietary Information
Carb Conscious
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NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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¾ lb Golden Or Red Potatoes
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2 Scallions
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2 cloves Garlic
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½ lb Broccoli
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2 oz White Cheddar Cheese
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1 oz Sliced Roasted Red Peppers
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1 Tbsp White Wine Vinegar
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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1 Nectarine
step-by-step
instructions
1
Prepare the ingredients & make the nectarine 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 the diced potatoes and smashed garlic cloves in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine the grated cheese and chopped peppers 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 nectarine. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced nectarine, 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
Make the pimento cheese mashed potatoes:
Meanwhile, 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.
3
Cook the pork:
Meanwhile, 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.
**An instant-read thermometer should register 145°F.
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 pimento cheese mashed potatoes and cooked broccoli. Top the pork with the nectarine salsa. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the nectarine 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 the diced potatoes and smashed garlic cloves in a bowl. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Combine the grated cheese and chopped peppers 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 nectarine. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium bowl, combine the diced nectarine, 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
Make the pimento cheese mashed potatoes:
Meanwhile, 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.
3
Cook the pork:
Meanwhile, 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.
**An instant-read thermometer should register 145°F.
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 pimento cheese mashed potatoes and cooked broccoli. Top the pork with the nectarine salsa. Garnish with the sliced green tops of the scallions. Enjoy!
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