Seared Pork Chops with Roasted Sweet Potato Salad

Seared Pork Chops

with Roasted Sweet Potato Salad

40 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Seared Pork Chops

Prepare the ingredients:
How To: Get Perfect Citrus Zest
Zester-Grater
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:
Browse Steps
1 of 6