Chipotle-Glazed Pork Chops
with Garlic Mashed Potatoes and Roasted Broccoli
Pork, broccoli, and potatoes: sounds pretty ordinary, right? Wrong! We’ve jazzed up this everyday dish with sweet honey, a smoky chipotle glaze, and a touch of garlic. Every swipe of sauce is so addictive, so unforgettable, you’ll likely find yourself scraping out every last drop from the pan.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
2 clove
Garlic
½ ounce
Honey
1 ounce
Adobo Sauce
1.5 tablespoon
Balsamic Vinegar
12 ounce
Pork Chops
¼ cup
Milk
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into ½-inch cubes. Place in a large pot along with a pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and let simmer. Cook until easily pierced by a knife, 10-12 minutes, then drain.
While potatoes cook, toss broccoli florets, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and crisp, 15-20 minutes total (we’ll be adding more items to the sheet before the broccoli is done). Meanwhile, mince or grate garlic.
In a small bowl, stir together honey, adobo sauce (to taste—start with a tablespoon and go up from there), and 1½ TBSP balsamic vinegar (we sent more)
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and sear until browned but not fully cooked through, 2-3 minutes per side. Spoon a few teaspoons of glaze over pork and turn to coat (save a little glaze for later). Transfer pork to baking sheet with broccoli and roast to desired doneness, 6-8 minutes longer.
Once you’ve drained the potatoes, add 1 TBSP butter and garlic to same pot and place over medium heat. Once butter is melted and garlic is fragrant, 1-2 minutes longer, add drained potatoes and ¼ cup milk (we sent more). Mash with a fork or potato masher until smooth. (TIP: Add more milk as needed to give potatoes a creamy consistency.) Season with salt and pepper.
Allow pork to rest a few minutes after removing from oven, then divide between plates along with potatoes and broccoli. (TIP: You can thinly slice the pork before plating, if you like.) Drizzle pork with remaining glaze and serve.
