Peppercorn Pork Chops
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Peppercorn Pork Chops

Peppercorn Pork Chops

with Rosemary Mashed Potatoes and Roasted Broccoli

There’s nothing more comforting than mashed potatoes and gravy. It’s up there with fried chicken, meatloaf, and your grandmother’s apple pie. We’re making a non-traditional gravy with a bit of shallot, rosemary, and black peppercorns for flavor. You’ll want to drizzle it over everything!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


/ serving 4 people

24 ounce

Boneless Pork Chops

24 ounce

Yukon Gold Potatoes

1 cup


(Contains Milk)

¼ ounce


1 tablespoon

Black Peppercorns

8 tablespoon

Sour Cream

(Contains Milk)

2 unit

Chicken Stock Concentrate

16 ounce

Broccoli Florets

2 unit


Not included in your delivery

2 tablespoon


(Contains Milk)

4 teaspoon

Olive Oil






Nutrition Values

/ per serving
Calories570 kcal
Energy (kJ)2385 kJ
Fat23 g
Saturated Fat11 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber7 g
Protein49 g
Cholesterol0 mg
Sodium331 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Potato Masher



Cook the potatoes and broccoli: Wash and dry all produce. Preheat the oven to 400 degrees. Peel and cut the potatoes into ½-inch cubes. Place them in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. Drain. Toss the broccoli florets on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly crispy.

Prep the remaining ingredients

Meanwhile, halve, peel, and finely chop the shallots. Strip the rosemary of the sprigs and finely chop the leaves (you’ll want about 2 teaspoons). Crush the peppercorns inside the bag with a mallet or large pan.

Cook the pork chops

Heat a large drizzle of oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Cook them for 2-3 minutes per side, until browned but not yet cooked to desired doneness. Transfer them to the baking sheet in the oven to finish cooking for 3-5 minutes, or until cooked to desired doneness. Once finished, set aside to rest for 5 minutes.

Mash the potatoes

Meanwhile, heat 2 Tablespoons butter in the pot you used for the potatoes. Once melted, add half the rosemary and cook for 30 seconds, until fragrant. Add 1/2 Cup milk (we sent more) to the cooked potatoes, then mash with a fork or potato masher until completely smooth and heated through. Add additional milk, if needed. Season to taste with salt and pepper. Set aside, covered, to keep warm. TIP: Check on the pork now and remove from the oven to rest, if ready.

Make the sauce

In the same pan you used for the pork chops, 5 add the shallots and remaining chopped rosemary over medium heat. Add a splash of water (about 2 Tablespoons) and scrape up any brown bits from the bottom of the pan. Cook, tossing for 2-3 minutes, until softened. Add the stock concentrates, 1 cup water, and as much black peppercorn as you like (you can always add more later!). Simmer for 2-3 minutes, until reduced and thickened. Remove from the heat, then stir in the sour cream.


Plate: Serve the peppercorn pork chops on a bed of rosemary mashed potatoes and roasted broccoli, with the sauce drizzled over.