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Ancho-Rubbed Pork Chop

Ancho-Rubbed Pork Chop with Tomato Compote and Roasted Potatoes

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On the menu July 14 — July 20

Crispy roasted potatoes join roasted bell pepper and onion as the base for these ancho chile–seared pork chops. The final flourish: a warm, tangy-sweet compote made by simmering whole grape tomatoes in the pork's flavorful, spiced, rich pan drippings, then blending in honey and white wine vinegar.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 490
  • Protein 36g
  • Total Carb 51g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • red bell pepper
    • 1
    • red bell pepper
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • cilantro
    • 1/8 ounce
    • cilantro
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ancho chile powder
    • 2 teaspoons
    • ancho chile powder
  • boneless pork chops
    • 2
    • boneless pork chops
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • honey
    • 1/2 ounce
    • honey

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • aluminum foil