Seared Pork & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
Fast & Easy

Seared Pork & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

This simple, flavorful dish highlights our blend of classic Italian seasonings (basil, sage, oregano, and more), which lend bold, earthy flavor to both our seared pork chops and the creamy dressing spooned on top.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Pork & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 cloves Garlic
  • 1¼ lbs Potatoes
  • ¼ cup Mayonnaise
  • 2 Tbsps Dijon Mustard
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Mascarpone Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a large 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. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. 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

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Make the dressing
4 Make the dressing

Meanwhile, in a bowl, whisk together the mayonnaise, mustard, remaining Italian seasoning, half the parmesan, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like; season with salt and pepper.

Cook & glaze the vegetables
5 Cook & glaze the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

Slice the pork & serve your dish
6 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the glazed vegetables and mashed potatoes. Top the pork with the dressing. Garnish the vegetables with the remaining parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a large 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. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. 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

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Make the dressing

Meanwhile, in a bowl, whisk together the mayonnaise, mustard, remaining Italian seasoning, half the parmesan, 1 tablespoon of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like; season with salt and pepper.

Make the dressing
Cook & glaze the vegetables
5 Cook & glaze the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat.

6 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the glazed vegetables and mashed potatoes. Top the pork with the dressing. Garnish the vegetables with the remaining parmesan. Enjoy!

Slice the pork & serve your dish
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