Meal Kit
Peach-Glazed Pork Chop
with mashed potatoes and Brussels sprouts
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
Chef
Laura Alpern
A little bit of peach, a little bit of heat, and you've glazed this pork chop with something truly spectacular. And it's not just those two: mustard and butter also add to this complex, sticky-good sauce, or glaze. Whatever you call it, it's outstanding.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Pork Chops
- 8 oz. Brussels Sprouts
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2 oz. Sour Cream
- 2 oz. Peach Preserves
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⅗ oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. BBQ Spice Rub
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories740
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Carbohydrates62g
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Net Carbs56g
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Fat36g
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Protein45g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, follow same instructions as pork in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and top flesh side with 1/4 tsp. salt and BBQ spice rub. Follow same instructions as pork in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, follow same instructions as pork in Steps 2 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using NY strip steaks, follow same instructions as pork in Steps 2 and 4, cooking until steaks reach desired doneness, or 7-10 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, half the butter (reserve remaining for sauce), garlic salt, a pinch of pepper, and half the potato cooking water. Mash until combined and smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, continue recipe. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat pork chops dry and season both sides with 1/4 tsp. salt and BBQ spice rub (use less if spice-averse). -
3 Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 10-15 minutes.While Brussels sprouts roast, continue recipe. -
4 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork to a plate and tent with foil. Rest, 3 minutes.Keep pan over medium heat. -
5 Make Sauce and Finish Dish
Add peach preserves to hot pan and stir, scraping up any brown bits from pan.
Add 2 Tbsp. water, mustard, red pepper flakes (to taste), and a pinch of salt. Stir often until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining butter. Return pork chops to pan and flip until glazed.Plate dish as pictured on front of card, spooning extra sauce from pan over pork chops. Bon appétit!
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