Braised Pork, Apricots, and Currants with Roasted Fingerling Potatoes
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 12 ouncesfingerling potatoes
- 1navel orange
- 2 ouncesdried apricots
- 1 tablespoonlight brown sugar
- 1/4 cupwhite wine
- 2boneless pork chops
- 2 tablespoonscurrants
- 3 packetsunsalted butter
What You’ll Need
- baking sheet
- 10" medium high-sided ovenproof pan
Prepare ingredients and make sauce
Preheat oven to 425ºF. Rinse all produce. Pat spinach dry with paper towel. Halve potatoes 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 to combine. Set sauce aside until Step 4.
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.
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 will finish cooking in the next step). Transfer pork to a plate and set aside. Reduce heat under pan to medium.
Braise pork chops
Add shallot to pan from pork, still over medium heat. Cook, stirring, to soften, 2 minutes. Remove pan from heat. Add sauce, scraping up brown bits from bottom of pan. Add currants and apricots. 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.
Wilt spinach and finish sauce
Once potatoes are golden, add spinach and 1 teaspoon olive oil to baking sheet and toss to combine, then spread in a single layer. Return to oven and continue roasting until spinach is wilted, 2 minutes more. Once cooked through, using a slotted spoon or tongs, transfer pork to serving plates, leaving sauce behind in pan. Stir in butter until melted and sauce is silky.
Plate braised pork
Divide roasted fingerling potatoes and spinach between serving plates with braised pork. Spoon apricots, currants, and pan sauce over pork, then dig in!