Chipotle-Glazed Pork Chops
with Garlic Mashed Potatoes and Roasted Broccoli
Pork, broccoli, and potatoes. Sounds pretty ordinary, right? Wrong! We’ve spiced up this classic dish with floral honey, a smoky chipotle glaze, and a touch of garlic. Get your taste buds ready; this dish packs an intense flavor punch that’ll have everyone begging for seconds.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Boneless Pork Chops
Chipotles in Adobo
Yukon Gold Potatoes
Not included in your delivery
Boil the potatoes: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and dice the potatoes into ½-inch cubes. Bring a large pot of water, the potatoes, and a large pinch of salt to a boil. Reduce to a simmer. Cook 10-12 minutes, until fork-tender. Drain.
Mince or grate the garlic. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to roast 20 minutes, until tender and slightly crispy.
In a small bowl, stir together 1 Tablespoon honey, 1-2 Tablespoons adobo sauce (this is the spicy sauce around the chipotle peppers, so add to taste), and 1½ Tablespoons balsamic vinegar. Taste and add more honey, adobo, or balsamic, if desired.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper before adding to the pan. Sear 2-3 minutes per side, until golden brown but not yet cooked through. Spoon a few teaspoons of the glaze over each chop and turn to coat. Transfer the chops to the baking sheet with the broccoli to finish cooking 6-8 minutes.
After the potatoes are drained, heat 1 Tablespoon butter and the garlic over medium heat in the same pot. Cook 1-2 minutes, until melted and fragrant. Add the drained potatoes and ¼ cup milk to the pot. Mash with a fork or potato masher until smooth. Add more milk, if needed, to create a creamy consistency. Taste and season generously with salt and pepper.
Finish: Serve the garlic mashed potatoes with the roasted broccoli on top. Thinly slice the pork and drizzle with remaining chipotle glaze, if desired. Enjoy