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Raspberry-Thyme Pork Chop

Raspberry-Thyme Pork Chop with Fingerling Potatoes, Whipped Goat Cheese, and Pecans

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Recipe Details

Story

These pork chops are crusted with thyme and seared, a technique that generates lots of flavorful drippings for making the pan sauce. Shallots go in first for a quick sauté, then red wine, tart-sweet jam, and butter are added for a rich and silky feel. Swipe tangy goat cheese on the plate to balance the herby and fruity flavors, and scatter over pecans for crunch.

Tags

  • < 600 Calories

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 570
  • Protein 37g
  • Total Carb 38g
  • Total Fat 29g

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

Ingredients & Equipment

What we send

  • fingerling potatoes
    10 ounces
    fingerling potatoes
  • haricots verts
    4 ounces
    haricots verts
  • thyme
    1/8 ounce
    thyme
  • shallot
    1
    shallot
  • boneless pork chops
    2
    boneless pork chops
  • red wine
    1/4 cup
    red wine
  • raspberry-redcurrant preserves
    1/2 ounce
    raspberry-redcurrant preserves
  • unsalted butter
    1 packet
    unsalted butter
  • goat cheese
    1 ounce
    goat cheese
  • chopped pecans
    1 tablespoon
    chopped pecans

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Strip thyme leaves, discarding stems. Peel shallot and mince. In a large bowl, toss potatoes and haricots verts with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired to coat.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, arrange potatoes cut-side down in a single layer and roast until beginning to soften, 8 minutes (move on to Step 3—but don't forget to come back!). Then, scatter over haricots verts and continue roasting until vegetables are tender, 6-8 minutes more. Wipe bowl clean and reserve for Step 5.

  3. Sear pork chops

    Sear pork chops

    While potatoes roast, pat pork chops dry with paper towel; rub all over with thyme, ½ teaspoon salt, and pepper as desired. Heat 2 teaspoons olive oil in a medium 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 to a plate and set aside to rest. Reserve juices (and any thyme that got left behind) in pan for the next step.

  4. Sauté shallot

    Sauté shallot

    Return pan from pork to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shallot and sauté, stirring, until softened, 2-3 minutes. Add red wine and cook, scraping up browned bits from bottom of pan, until liquid is almost fully evaporated, about 1 minute.

  5. Finish raspberry-thyme glaze

    Finish raspberry-thyme glaze

    To pan with shallot, still over medium-high heat, add raspberry-redcurrant preserves. Cook, stirring, to combine and warm through, about 30 seconds more. Remove pan from heat. Stir in butter to melt and combine. Taste and add salt and pepper as desired. In bowl from potatoes, whisk together goat cheese and 1 teaspoon warm water until smooth and fluffy, 1-2 minutes. Season with ⅛ teaspoon salt and pepper.

  6. Plate pork chop

    Plate pork chop

    Cut rested pork chops into ¼-inch slices. Swipe whipped goat cheese across half of each serving plate, dividing evenly. Fan out sliced pork on top, and add roasted vegetables alongside. Drizzle over raspberry-thyme glaze (give it a little stir first, if needed). Garnish with pecans and enjoy!

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