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Seared Pork Chop

Seared Pork Chop with Mushroom, Squash, and Pea Gratin

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If there’s one thing we’ve learned from our obsession with French cuisine, it’s that cheesy, creamy gratin is perfect in all seasons, if you switch up the vegetables. We’re packing this one with butternut squash, mushrooms, and peas—plus gooey Gruyère—and pairing it with crisp seared pork chops. A final buttery flourish of white wine pan sauce makes this Encore dish a serious treat.
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 710
  • Protein 43g
  • Total Carb 29g
  • Total Fat 46g

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

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • tarragon
    • 1/8 ounce
    • tarragon
  • butternut squash cubes
    • 8 ounces
    • butternut squash cubes
  • shallot
    • 1
    • shallot
  • peas
    • 1/2 cup
    • peas
  • heavy cream
    • 1/3 cup
    • heavy cream
  • shredded Gruyère cheese
    • 1 ounce
    • shredded Gruyère cheese
  • panko breadcrumbs
    • 3 tablespoons
    • panko breadcrumbs
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • boneless pork chops
    • 2
    • boneless pork chops
  • white wine
    • 1/4 cup
    • white wine
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Place butter in refrigerator to chill. Wipe mushrooms clean with a damp paper towel and quarter. Roughly chop tarragon leaves, discarding stems. Quarter squash cubes. Peel shallot and mince.

  2. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add mushrooms and squash and sauté, stirring, until softened, about 5 minutes. Add peas, season with ¼ teaspoon salt, and sauté until peas are bright green, about 1 minute more. Remove pan from heat and stir in heavy cream and Gruyère to combine.

  3. Assemble and Bake Gratin

    Assemble and Bake Gratin

    Reshape tin if bent. Transfer vegetables to tin and spread in an even layer. Wipe pan clean and reserve for Step 4. Scatter breadcrumbs and Parmesan evenly over vegetables, then place tin on a baking sheet. Bake gratin until cheese is bubbling and topping is golden and crisp, about 12 minutes.

  4. Sear Pork Chops

    Sear Pork Chops

    While gratin bakes, pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from vegetables to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add pork chops and sear until browned and cooked through, 3-5 minutes per side. Transfer pork chops to a plate, leaving behind any juices in pan to make sauce, and set aside to rest.

  5. Make Pan Sauce

    Make Pan Sauce

    While pork chops rest, add ½ tablespoon olive oil to pan from pork over medium heat. When oil is shimmering, add shallot and cook, stirring, until soft and translucent, 1-2 minutes. Add white wine and cook, scraping up browned bits from bottom of pan (they're full of flavor!), until liquid is reduced by half, 1-2 minutes. Stir in tarragon until fragrant, 30 seconds more. Remove pan from heat and stir in chilled butter to melt.

  6. Plate Seared Pork Chops

    Plate Seared Pork Chops

    Return pork chops to pan with sauce and turn to coat. Transfer pork chops to serving plates and drizzle over pan sauce. Serve with mushroom, squash, and pea gratin, and dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.