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Pork Chops with Mustard-Garlic Sauce

Pork Chops with Mustard-Garlic Sauce

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with Potatoes, and Broccoli

Yield: 4

ATK

Roasting the vegetables while cooking the pork means this dinner comes together in less than an hour. Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.

  • 1½lb small red potatoes, unpeeled, halved
  • 6TBS extra-virgin olive oil, divided
  • 10garlic cloves, unpeeled
  • 2tsp table salt, divided
  • 1½tsp pepper, divided
  • 1lb broccoli florets, cut into 2-inch pieces
  • 48- to 10-oz bone-in pork rib chops, ¾ to 1 inch thick, trimmed
  • ½cup chicken broth
  • ⅓cup heavy cream
  • 2TBS grainy mustard
  • 2tsp lemon juice

Prep and roast vegetables:

Adjust oven rack to lowest position and heat oven to 475°F.

Toss potatoes, 3 TBS oil, garlic, ½ tsp salt, and ½ tsp pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes.

Toss broccoli with 2 TBS oil and ½ tsp salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from the skin and chop fine.

Pork:

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 tsp salt and 1 tsp pepper.

Heat the remaining 1 TBS oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Add pork and cook until browned and registers at 140°F, about 6 minutes per side. Transfer pork to platter.

Sauce:

Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce.

Serve:

Divide pork chops between plates. Add potatoes and broccoli beside pork. Drizzle sauce over pork.

Balsamic Rosemary Pork Chops

Balsamic Rosemary Pork Chops

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with Pesto Garlic Toast & Broccoli

Yield: 2

Sauteed pork chops with a saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter. Complemented with a side of pesto-garlic-herb toast and roasted broccoli.

Needs a replacement for the pesto garlic toast.

Prep: 5 Cook: 20

  • 8oz broccoli florets
  • 10oz pork chops
  • 2TBS garlic herb butter
  • ¼oz rosemary
  • 1demi-baguette
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • 4TBS pesto
  • salt & pepper
  • 2tsp sugar
  • 1TBS cooking oil

Roast broccoli:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Prep & cook pork:

Meanwhile, strip rosemary leaves from stems, finely chop leaves until you have 1 tsp.

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a cutting board. Wipe out pan.

Make pan sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary, cook, stirring, until fragrant, 30 seconds.

Stir in stock concentrate, vinegar, ¼ cup water, and 2 tsp sugar. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3- to 4-minutes. Season generously with pepper.

Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).

Finish & serve:

Mix pesto with remaining garlic herb butter.

Halve baguette lengthwise and toast, spread cut sides with pesto garlic herb butter. Season with salt and pepper. Halve diagonally.

Thinly slice pork crosswise.

Divide pork, pesto garlic toast, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.

Steakhouse-Style Pork Chops

Steakhouse-Style Pork Chops

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with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli

Yield: 2

Tender pork chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. For sides, roasted potatoes and lemony broccoli
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1½TBS sour cream
  • 1oz beef stock concentrate
  • 1yellow onion
  • 1lemon
  • 25-oz pork chops
  • 1TBS bold & savory steak spice (see below)
  • 8oz broccoli florets
  • 2tsp cooking oil
  • 2tsp butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion and slice the other half. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper

Roast on top rack for 5 minutes (you’ll add the broccoli then).

Roast broccoli:

Once potatoes have roasted 5 minutes, remove sheet from oven.

Carefully toss onion slices into center of pan with a drizzle of oil, salt, and pepper.

Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper.

Return to top rack until potatoes are golden-brown and broccoli is tender, 15-20 minutes more.

Cook pork:

While veggies roast, pat pork dry with paper towels, tenderize both sides of pork with a jaccard, season all over with salt, then coat with as much Steak Spice as will stick.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Tip: If crust begins to brown too quickly, reduce heat to medium.

Turn off heat, transfer pork to a cutting board. Wipe out pan. Transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add minced onion, cook, stirring, until softened and lightly browned, 3-4 minutes.

Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes.

Remove from heat and stir in sour cream until combined. Season generously with pepper.

Finish & serve:

Toss broccoli with lemon zest.

Thinly slice pork crosswise.

Divide pork, potatoes, onion slices and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.

Bold and Savory Steak Spice Blend

  • 1part red chili flake ¼ tsp
  • 1part crushed coriander seed ¼ tsp
  • 2parts crushed dill seed ½ tsp
  • 3parts crushed mustard seed ¾ tsp
  • 4parts dried minced garlic 1 tsp
  • 4parts crushed black pepper 1 tsp
Butter-Basted Southwestern Pork Chops

Butter-Basted Southwestern Pork Chops

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with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema

Yield: 2

Simple and delicious pork chops with a Mexican-style spice blend of cumin, garlic, and oregano. Topped with melted butter over the chops to create a tasty browned crust and seal in the juices. For a side, roasted sweet potatoes and creamy black beans topped with melted Monterey Jack cheese. Topped with a spoonful of fresh pico de gallo, and drizzled with lime crema.
Prep: 10 Cook: 30

  • 1sweet potato
  • 25-oz boneless pork chops
  • ¼cup Monterey jack cheese
  • 1lime
  • 114-oz can black beans
  • 1TBS fajita spice blend
  • 1½TBS sour cream
  • 4oz pico de gallo
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.

Roast sweet potato:

Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook pork:

Pat pork dry with paper towels and tenderize with a Jaccard, season all over with the Fajita Spice Blend and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Add 1 TBS butter topan, stir until melted, then spoon over pork until coated.

Turn off heat, transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

Mix crema:

While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make jumble:

Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt, cook, stirring occasionally, until beans are warmed through, 2- to 3-minutes.

Add roasted sweet potatoes and juice from one lime wedge, toss to combine.

Finish & serve:

Slice pork crosswise.

Divide sweet potato jumble and pork between plates, top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side. Add some white corn tortilla  chips for an extra crunch.

Fajita Spice Blend:

Makes 2¼ tsp :

  • 4parts paprika           1 tsp
  • 1part onion powder ¼ tsp
  • 1part garlic powder  ¼ tsp
  • 1part chili powder    ¼ tsp
  • 1part cumin               ¼ tsp
  • 1part oregano           ¼ tsp
Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

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with Mashed Potatoes & Roasted Brussels Sprouts
Yield: 2 Servings

Pork chops seared to perfection, and drizzled with an ultra-savory, rosemary-flecked apple pan sauce.  Creamy mashed potatoes and roasted Brussels sprouts to round everything out.
Prep: 10 Cook: 40

  • 1small to medium apple
  • 1tsp Dijon mustard
  • 1½TBS sour cream
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 10oz pork chops
  • salt & pepper
  • 1TBS olive oil
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep & cook apple:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Halve and core apple, dice into ¼-inch pieces. Strip rosemary leaves from stems, roughly chop leaves until you have 1 tsp.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.

Make sauce:

Stir stock concentrate, ½ cup water, and 1 tsp sugar into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender, and liquid has reduced, 8-10 minutes.

Turn off heat, stir in the mustard and 1 TBS butter until melted and combined. Season with salt and pepper.

Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Mix and arrange cut side down.

Roast on top rack until browned and tender, 15-20 minutes

Make mashed potatoes:

While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with 1½ TBS sour cream, 1 TBS butter, salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed.

Keep covered off heat until ready to serve.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Tenderize with a jacquard, then season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for sauce over medium heat. Add pork and cook until browned and cooked through (> 140°F), 2-5 minutes per side, depending on thickness of pork.

Serve:

Divide Brussels sprouts, mashed potatoes, and pork between plates. Top pork with apple pan sauce and serve.

TIP: If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water, cook over medium heat, stirring, until warm.