Past Recipes
Braised Pork, Apricots, and Currants

Braised Pork, Apricots, and Currants with Roasted Fingerling Potatoes

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In this Popular Recipe, Chef Elana puts a spin on her mother's recipe for "holiday chicken," a warm and flavorful dish served for just about every celebratory occasion. Here, a swap for boneless pork chops gives the simple yet impressive dish a hearty twist. The meat is pan-seared, then doused in a sauce of fresh orange juice, brown sugar, and white wine, and braised with shallots, apricots, and currants for a sweet and tangy balance. Paired with tender fingerling potatoes, the aroma from this dish alone will bring some magic to your kitchen.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 700
  • Protein 36g
  • Total Carb 75g
  • Total Fat 28g

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

Ingredients & Equipment

What we send

  • boneless pork chops
    • 2
    • boneless pork chops
  • baby spinach
    • 3 ounces
    • baby spinach
  • currants
    • 2 tablespoons
    • currants
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • light brown sugar
    • 1 tablespoon
    • light brown sugar
  • navel orange
    • 1
    • navel orange
  • unsalted butter
    • 2 packets
    • unsalted butter
  • shallot
    • 1
    • shallot
  • white wine
    • 1/4 cup
    • white wine
  • dried apricots
    • 8
    • dried apricots

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare ingredients and make sauce

    Prepare ingredients and make sauce

    Preheat oven to 425ºF. Rinse spinach and pat dry with paper towel. Rinse potatoes and halve lengthwise. Halve orange. Quarter dried apricots. Peel shallot and thinly slice into rings. In a medium bowl, whisk together brown sugar, white wine, juice of 1 orange, 1 teaspoon olive oil, ¼ teaspoon salt, and pepper as desired until combined to make sauce. Set aside until Step 4.

  2. Roast fingerling potatoes

    Roast fingerling potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired, then arrange cut-side down in a single layer. Roast until golden and tender, about 18 minutes.

  3. Sear pork chops

    Sear pork chops

    While potatoes roast, pat pork chops dry with paper towel and season all over with ½ teaspoon salt. Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add pork and sear until golden, about 2 minutes per side (it'll finish cooking in the oven). Transfer pork to a plate and set aside. Reduce heat under pan to medium for the next step.

  4. Braise pork chops

    Braise pork chops

    Add shallot to pan from pork over medium heat and cook, stirring, to soften, 2 minutes. Remove pan from heat. Add sauce, scraping up any browned bits from bottom of pan. Scatter currants and apricots over sauce in pan. Return pork to pan, nestling into sauce. Transfer pan to oven and roast (with potatoes) until pork is cooked through and no longer pink, 5-6 minutes.

  5. Wilt spinach and finish sauce

    Wilt spinach and finish sauce

    Once potatoes are golden, add spinach and 1 teaspoon olive oil to baking sheet with potatoes and toss to combine, spreading in a single layer. Return to oven and continue roasting until spinach is wilted, 2 minutes more. Once pork is cooked through, using a slotted spoon or tongs, transfer pork to serving plates, leaving sauce behind in pan. Stir butter into pan to melt until pan sauce is silky.

  6. Plate braised pork

    Plate braised pork

    Divide roasted fingerling potatoes and wilted spinach between serving plates with braised pork. Spoon pan sauce, apricots, and currants over pork, then dig in!

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