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Seared Pork Chops

with Roasted Sweet Potato Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re getting back to basics, chefs—in a satisfying and delicious way. With only a few, wholesome ingredients, you’ll make seared pork chops, a roasted baby sweet potato salad and a savory pan sauce. Pork chops are flavorful and succulent enough on their own (all they need is a little salt and pepper). And in the oven, baby sweet potatoes brown and caramelize perfectly, bringing a savory touch to their natural sweetness.

fresh
ingredients
Seared Pork Chops with Roasted Sweet Potato Salad
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Lemon
  • 1 Red Onion
  • ¾ lb Baby Sweet Potatoes
  • 1 large bunch Parsley
  • 2 Tbsps Butter
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Halve the sweet potatoes lengthwise. Pick the parsley leaves off the stems; discard the stems.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, cut sides down, and roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Cook the pork chops:
3 Cook the pork chops:

Once the sweet potatoes have roasted for about 20 minutes, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked pork chops with foil and set aside to rest for at least 5 minutes.

Dress the sweet potatoes:
4 Dress the sweet potatoes:

While the pork chops rest, to the bowl of roasted sweet potatoes, add the lemon zest, parsley, as much of the onion as you’d like and the juice of 2 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Make the sauce:
5 Make the sauce:

Heat the pan of reserved fond on medium until hot. Add the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid is reduced in volume by about half. Stir in the butter; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked pork chops and dressed sweet potatoes between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Halve the sweet potatoes lengthwise. Pick the parsley leaves off the stems; discard the stems.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, cut sides down, and roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the sweet potatoes:
Cook the pork chops:
3 Cook the pork chops:

Once the sweet potatoes have roasted for about 20 minutes, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked pork chops with foil and set aside to rest for at least 5 minutes.

4 Dress the sweet potatoes:

While the pork chops rest, to the bowl of roasted sweet potatoes, add the lemon zest, parsley, as much of the onion as you’d like and the juice of 2 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Dress the sweet potatoes:
Make the sauce:
5 Make the sauce:

Heat the pan of reserved fond on medium until hot. Add the juice of the remaining lemon wedges and ¼ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid is reduced in volume by about half. Stir in the butter; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the cooked pork chops and dressed sweet potatoes between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!

Plate your dish: