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Pork Chop Agrodolce

Pork Chop Agrodolce with Cipollini Onions and Spinach Mashed Potatoes

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In Italian, agrodolce is the catchall term for the balance of sour (agro) and sweet (dolce)—agrodolce sauces tend to contain both vinegar and sugar. Chef Giuseppe's latest creation pairs pan-roasted pork chops with cipollini onions, bay leaf, and fresh rosemary. "Nonna always cooked her onions until golden and tender," he says, "then added sugar and vinegar, and reduced it down to a syrupy consistency." Here, that means tart-sweet white balsamic vinegar to complement the rich pork and fragrant herbs.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 730
  • Protein 46g
  • Total Carb 57g
  • Total Fat 34g

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
    • 1 ounce
    • baby spinach
  • parsley
    • 1/8 ounce
    • parsley
  • rosemary
    • 1/8 ounce
    • rosemary
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • cipollini onions
    • 6 ounces
    • cipollini onions
  • boneless pork chops
    • 2
    • boneless pork chops
  • fresh bay leaf
    • 1
    • fresh bay leaf
  • white balsamic vinegar
    • 1/4 cup
    • white balsamic vinegar
  • sugar
    • 2 tablespoons
    • sugar
  • unsalted butter
    • 2 packets
    • unsalted butter
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 12" large pan
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat spinach dry with paper towel and roughly chop. Roughly chop parsley leaves, discarding stems. Quarter potatoes. Peel cipollini onions and halve.

  2. Boil potatoes

    Boil potatoes

    Place potatoes in a medium pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Cook until tender when pierced with a knife tip, 9-10 minutes (move on to Step 3—but don't forget to come back!). Drain potatoes and return to pot, off heat, then cover to keep warm until Step 5.

  3. Sear pork chops

    Sear pork chops

    While potatoes boil, pat pork chops dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add pork, then scatter around bay leaf, whole rosemary sprigs, and cipollini onions. Sear, flipping pork halfway through, until onions are golden and pork is browned and cooked through, 6-10 minutes total.

  4. Make cipollini agrodolce

    Make cipollini agrodolce

    Transfer pork to a plate to rest, leaving onions and herbs behind in pan, still over medium-high heat. Add white balsamic vinegar and sugar to pan and cook, scraping up browned bits from bottom of pan, until liquid is slightly reduced and thickened, 2-3 minutes. Remove pan from heat, and remove and discard bay leaf and rosemary sprigs. Set aside until ready to serve.

  5. Mash potatoes and slice pork

    Mash potatoes and slice pork

    To pot with boiled and drained potatoes, add butter and 1 tablespoon olive oil. Using a large fork or potato masher, mash until smooth. Stir in Parmesan and spinach, then taste and add salt and pepper as desired. Once pork has rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness.

  6. Plate pork chop agrodolce

    Plate pork chop agrodolce

    Divide spinach mashed potatoes between serving plates and top with sliced pork chop. Spoon over cipollini agrodolce. Garnish with parsley and dig in!

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