Ancho-Rubbed Pork Chop with Tomato Compote and Smashed Potatoes
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Ingredients & Equipment
What we send
- 2boneless pork chops
- 1/2 pintgrape tomatoes
- 1red bell pepper
- 1/8 ouncecilantro
- 1yellow onion
- 3 clovesgarlic
- 12 ouncesred-skinned potatoes
- 2 teaspoonswhite wine vinegar
- 1 packethoney
- 1/2 teaspoonground coriander
- 1 teaspoonancho chile powder
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 baking sheets
- 10" medium pan
- aluminum foil
Marinate pork chops
Preheat oven to 450°F. In a large shallow bowl, combine spice mix and ½ teaspoon salt. Pat pork chops dry with paper towel and add to bowl, turning to coat and rubbing in seasoning. Set aside to marinate at room temperature until Step 3. Meanwhile, rinse all produce.
Pat tomatoes dry with paper towel. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Pick cilantro leaves; finely chop stems. Peel onion, halve, and thinly slice. Mince garlic. Cut potatoes into ½-inch pieces; toss on a baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until beginning to brown and soften, about 20 minutes.
Cook pork and tomatoes
While potatoes roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned on bottom, 3-5 minutes. Flip pork, then add whole tomatoes to pan. Continue searing until pork is browned all over and cooked through, 3-5 minutes more. Remove pan from heat. Transfer pork to a plate, leaving tomatoes in pan for Step 5. Cover pork loosely with foil.
Smash potatoes and roast vegetables
After 20 minutes of roasting, remove potatoes from oven, and toss or stir to loosen from sheet. Then, using a large fork, gently press potatoes to flatten slightly and break skins. On a separate baking sheet, toss bell pepper and onion with garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Roast together until potatoes are crisp and bell pepper is softened, 10-15 minutes more.
Cook tomato compote
While vegetables roast, return pan with tomatoes to medium-high heat. Add white wine vinegar, honey, and 2 tablespoons water. Cook, pressing tomatoes to release their juices and scraping up browned bits from bottom of pan, until liquid is mostly evaporated, 2-3 minutes. Remove pan from heat. Season compote with ¼ teaspoon salt and black pepper as desired.
Plate pork chops
Once potatoes are crisp, add cilantro stems to baking sheet and toss to combine. Divide smashed potatoes and roasted bell pepper and onion between serving plates. Cut pork chops into ¼-inch slices, and plate atop vegetables. Spoon over tomato compote and garnish with cilantro leaves. Dig in!