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.
Boneless Pork Chops
Chipotles in Adobo(ContainsSoy)
2% Reduced Fat Milk(ContainsMilk)
Yukon Gold Potatoes
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