Spiced Pork Chops & Mashed Potatoes
with Kale, English Peas & Goat Cheese
Ingredients
- 2 Center-Cut Pork Chops
- 6 Ounces English Peas
- 3 Cloves Garlic
- 1 Bunch Kale
- 1 Pound Yukon Gold Potatoes
- 2 Tablespoons Butter
- 1 Shallot
- 1/4 Cup Crumbled Goat Cheese
- 2 Teaspoons Pork Chop Spice Blend (Ground Fennel, Ground Coriander, Ground Mustard & Garlic Powder)
From your pantry:
Instructions
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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.
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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 a coarse consistency; season with salt and pepper to taste. Set aside in a warm place.
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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 softened. Add the peas and 1⁄4 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.
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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.
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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 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale and 1⁄4 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.
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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!
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