Past Recipes
Braised Pork, Apricots, and Currants

Braised Pork, Apricots, and Currants with Roasted Fingerling Potatoes

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Recipe Details


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


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 660
  • Protein 36g
  • Total Carb 76g
  • Total Fat 22g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • 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 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.

  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 will finish cooking in the next step). Transfer pork to a plate and set aside. Reduce heat under pan to medium.

  4. Braise pork chops

    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.

  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 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.

  6. Plate braised pork

    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!

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