Pork Chop Châteaubriand

with duchess potatoes and roasted carrots

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

A note about serious food allergies

It's high time the humble pork chop got dressed up and treated like the belle of the ball. We're giving this bone-in pork chop the steakhouse treatment with the classic trimmings usually reserved for hoity-toity cuts of beef. Duchess potatoes are like mashed potatoes taken to further perfection by baking them until they're golden brown and delicious. Châteaubriand is an old-school French sauce made with white wine, shallots, and demi-glace that's delicious on just about anything, but it's sheer perfection with this tender chop.

In Your Box (serves 2)

  • Info
    1 fl. oz. Liquid Egg
  • 2 Russet Potatoes
  • 1 Shallot
  • 1 Tarragon Sprig
  • 9 oz. Carrot
  • 2 Bone-in Pork Chops
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Info
    0.9 oz. Butter
  • 2 fl. oz. White Cooking Wine
  • Info
    2 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    872
  • Carbohydrates
    70g
  • Fat
    40g
  • Protein
    61g
  • Sodium
    1187mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook Potatoes and Prepare Ingredients
    1

    Cook Potatoes and Prepare Ingredients

    Peel potatoes and cut into 1” cubes. Bring a small pot with cubed potatoes, 1 tsp. salt, and enough water to cover to a boil. Reduce to simmer and cook until tender, 14-16 minutes. While potatoes boil, peel and mince shallot. Stem tarragon and coarsely chop. Peel carrot, trim, and cut into sticks 3" long and ½" thick. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 2 - Finish the Potatoes
    2

    Finish the Potatoes

    Once cooked, drain potatoes in colander and return to pot. Add cream, ⅓ the butter (reserving remaining for sauce), and liquid egg to pot and mash until smooth. Season with a pinch of salt and pepper. Transfer to prepared casserole dish or two oven-safe ramekins. Use a fork to pull sides of potatoes into small peaks, forming decorative ridges. Bake until ridges on potatoes turn golden brown, 20-25 minutes. Remove from oven and set aside. While potatoes bake, roast carrots.

  • Step 3 - Roast the Carrots
    3

    Roast the Carrots

    Place carrots on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 12-15 minutes. While carrots roast, cook pork chops.

  • Step 4 - Cook the Pork
    4

    Cook the Pork

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until pork chops are firm and reach a minimum internal temperature of 145 degrees, 4-8 minutes. Remove from pan and rest 3 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook pork to medium-high heat. Add shallots and ½ tsp. olive oil. Cook until aromatic, 1 minute. Add white cooking wine and demi-glace. Bring to a boil and reduce by half, 2-3 minutes. Remove from burner and swirl in remaining butter and tarragon.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    If carrots are cool, return them to oven to reheat, 1-2 minutes. Set duchess potatoes onto plate and set roasted carrots next to them. Place pork chop in front of vegetables and spoon sauce in front of chop.