Garlic-Caper Pork Chops
with Parmesan Mashed Potatoes & Brussels Sprouts
Ingredients
- 2 Boneless, Center-Cut Pork Chops (Swapped for: 2 Boneless, Skinless Chicken Breasts)
- 3/4 lb Potatoes
- 1/2 lb Brussels Sprouts
- 2 cloves Garlic
- 1 Tbsp Capers
- 1 Lemon
- 2 Tbsps Mascarpone Cheese
- 1 oz Salted Butter
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp Italian Seasoning
From your pantry:
Instructions
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Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with water; season with salt and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the brussels sprouts; halve lengthwise. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.
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Cook & mash the potatoes
Add the diced potatoes 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 mascarpone and half the parmesan; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
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Roast & dress the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the lemon zest and the juice of 2 lemon wedges. Stir to coat. Taste, then season with salt and pepper if desired.
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Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
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Step 4 continued
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.
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Make the pan sauce & serve your dish
To the pan of reserved fond, add the butter and chopped garlic. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and dressed brussels sprouts. Top the pork with the pan sauce. Garnish the potatoes with the remaining parmesan. Enjoy!
Protein Variations
Chicken
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Cook the chicken (Customized Step 4)
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
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Make the pan sauce and serve (Customized Step 5)
Make the pan sauce and serve your dish as directed, using the cooked chicken (instead of pork).
Contains: Wheat, Milk, Eggs
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