Spiced Pork Chops & Mashed Potatoes with Kale, English Peas & Goat Cheese

Spiced Pork Chops & Mashed Potatoes

with Kale, English Peas & Goat Cheese

30 MIN
2 Servings
Wellness at Blue Apron
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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
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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.
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From the Test Kitchen

Hearty pork and potatoes, a favorite pairing in British cuisine, make for incredibly satisfying comfort food. In this recipe, we’re serving pan-seared pork chops—coated with the warm flavors of fennel, coriander and more—over a bed of mashed potatoes and tender kale. Fresh peas, brightened up with shallot, complete this delicious, simple meal with a springtime flourish.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel and small dice the shallot. Shell the peas. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves.

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

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook the shallot & peas:
3 Cook the shallot & peas:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and softened. Add the peas and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the pork chops:
4 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt, pepper and the spice blend on both sides. In the pan used to cook the shallot and peas, 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 cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside to rest for at least 5 minutes.

Cook the kale:
5 Cook the kale:

While the pork chops rest, add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Remove from heat.

Plate your dish:
6 Plate your dish:

Find the lines of muscle (or grain) of the rested pork chops; thinly slice crosswise against the grain. Divide the mashed potatoes, cooked kale and sliced pork chops between 2 plates. Top with the cooked shallot and peas. Garnish with the cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel and small dice the shallot. Shell the peas. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook the shallot & peas:
3 Cook the shallot & peas:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and softened. Add the peas and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

4 Cook the pork chops:

While the potatoes continue to cook, pat the pork chops dry with paper towels; season with salt, pepper and the spice blend on both sides. In the pan used to cook the shallot and peas, 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 cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside to rest for at least 5 minutes.

Cook the pork chops:
Cook the kale:
5 Cook the kale:

While the pork chops rest, add the garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Remove from heat.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested pork chops; thinly slice crosswise against the grain. Divide the mashed potatoes, cooked kale and sliced pork chops between 2 plates. Top with the cooked shallot and peas. Garnish with the cheese. Enjoy!

Plate your dish:
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