Past Recipes
Pan-Roasted Pork Chop

Pan-Roasted Pork Chop with Apricot-Sherry Jus and Blue Cheese Mashed Potatoes

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Platers love when our chefs pair rich, super-savory meats with a silky, fruity sauce for sweet contrast. Here, that means sautéed pears and some apricot preserves stirred in with the flavorful pan drippings from pan-roasted pork chops. It's all served over red-skinned potatoes mashed with tangy blue cheese, then garnished with fresh and fragrant tarragon.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 720
  • Protein 41g
  • Total Carb 59g
  • Total Fat 33g

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
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • crumbled blue cheese
    • 2 ounces
    • crumbled blue cheese
  • unsalted butter
    • 4 packets
    • unsalted butter
  • d'Anjou pear
    • 1
    • d'Anjou pear
  • carrots
    • 6 ounces
    • carrots
  • tarragon
    • 1/8 ounce
    • tarragon
  • red onion
    • 1
    • red onion
  • dry sherry wine
    • 1/4 cup
    • dry sherry wine
  • vegetable stock
    • 1 container
    • vegetable stock
  • apricot preserves
    • 1 ounce
    • apricot preserves

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • aluminum foil
  • 8" medium pot with lid
  • potato masher (optional)

Cooking Steps

  1. Sear pork chops

    Sear pork chops

    Pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer pork chops to a plate and cover loosely with foil to keep warm. Reserve juices in pan, off heat, for Step 4.

  2.  Boil potatoes

    Boil potatoes

    While pork chops sear, rinse all produce. Halve potatoes, place in a medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, 8-10 minutes (move on to Step 3—but don't forget to come back!). Then, drain potatoes and return to pot, off heat. Add blue cheese and 1 packet butter, then cover to keep warm until Step 5.

  3. Prepare ingredients

    Prepare ingredients

    While potatoes boil, slice off rounded sides of pear, discarding core, and cut into ¼-inch slices. Thinly slice carrots crosswise on a diagonal (this technique, known as the bias cut, increases surface area for even cooking). Roughly chop tarragon leaves, discarding stems. Peel onion, quarter, and separate layers.

  4. Sauté carrots and pear

    Sauté carrots and pear

    Return pan from pork to medium-high heat with remaining butter. When butter is foamy, add carrots and onion and sauté, stirring, until beginning to soften, 3 minutes. Add pear and cook, stirring, until beginning to caramelize, 2-3 minutes. Add sherry and cook, scraping up any brown bits from bottom of pan, until slightly reduced, 2 minutes more. Season with ¼ teaspoon salt and pepper as desired.

  5. Simmer jus and mash potatoes

    Simmer jus and mash potatoes

    Add half of vegetable stock and half of apricot preserves to pan with carrots and pear. Bring to a boil over high heat, then reduce heat to medium high and simmer until liquid is reduced by half, 5-6 minutes more. Meanwhile, using a large fork or potato masher, mash potatoes with butter and blue cheese until mostly smooth. Taste and add salt and pepper as desired.

  6. Plate pork chop

    Plate pork chop

    Cut pork chops into ¼-inch slices. Divide blue cheese mashed potatoes between serving plates. Using a slotted spoon, transfer carrots and pear to serving plates, leaving apricot-sherry jus behind in pan. Then, top vegetables with pork, spoon over jus, and garnish with tarragon. Enjoy!

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