Pork Chops & Peach Pan Sauce

with Broccoli & Cheesy Jalapeño Potatoes

⏱️ 35-45 min 👥 2 servings 📖 View on Blue Apron

Ingredients

From your pantry: Olive Oil, Salt, Pepper

Instructions

  1. Prepare the ingredients

    Fill a medium pot ¾ of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stems from the broccoli; cut the broccoli into small florets. Quarter and deseed the lemon. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons.

  2. Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and sour cream; mash until smooth and creamy. Taste, then season with salt and pepper if desired.

  3. Cook the broccoli

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

  4. Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; tent with foil. Let rest at least 5 minutes.

  5. Make the peach pan sauce & serve your dish

    While the pork rests, to the pan of reserved fond, add the chopped garlic, diced peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the honey, vinegar, and ¼ cup of water. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the liquid has cooked off. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; slice crosswise against the grain. Serve the sliced pork with the mashed potatoes and cooked broccoli. Top the pork with the peach pan sauce. Enjoy!

Protein Variations

Salmon

  1. Cook the salmon

    Pat the salmon dry with paper towels; season on both sides with salt, pepper, and enough olive oil to coat. Place on a sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

Shrimp

  1. Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt and pepper; add enough olive oil to coat. Toss to combine. In the same pan, cook the seasoned shrimp 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Chef's Notes: Extra lime wedges v - peach stone tastes tart and is great. So extra seasoning - requiring onion powder, cayenne, smoked thyme so use it to add spice and heat to potatoes and just about anything. Gochujang paste was fermented red chili paste to add depth - to kimchi or stir fry - combine it with mayonnaise for a minimum egg cooking. Just add salt and pepper!
Cooking Tip: Cooking instructions are written for 2 servings. If you're cooking for 1, we have good news: measurements that will suit you all, just about anywhere in these instructions will take half measurements and decrease cooking and prep time. No need to double the cook.
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