Past Recipes
Ancho-Rubbed Pork Chop

Ancho-Rubbed Pork Chop with Tomato Compote and Smashed Potatoes

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Recipe Details


Our crispy smashed potatoes always earn rave reviews, so we've brought them back to join roasted red peppers and onions as the base for these ancho chile–seared pork chops. The final flourish: a warm, tangy-sweet compote made by simmering whole grape tomatoes in the pork's flavorful, spiced, rich pan drippings, then blending in honey and white wine vinegar.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 500
  • Protein 36g
  • Total Carb 52g
  • Total Fat 19g

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
    boneless pork chops
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • red bell pepper
    red bell pepper
  • cilantro
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    3 cloves
  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • white wine vinegar
    2 teaspoons
    white wine vinegar
  • honey
    1 packet
  • ground coriander
    1/2 teaspoon
    ground coriander
  • ancho chile powder
    1 teaspoon
    ancho chile powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Marinate pork chops

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Cook pork and tomatoes

    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.

  4. Smash potatoes and roast vegetables

    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.

  5. Cook tomato compote

    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.

  6. Plate pork chops

    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!

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