Pork, it’s what’s for dinner

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Believe it or not, this can be a weeknight meal.  This dish is a jazzed-up, pork chop and mashed potato dinner that takes no extra time.

Time-35 minutes


Ingredients for Pork Chops and Glaze

4 Bone in loin cut Pork Chops 1 inch thick

1 cup of Balsamic Vinegar

1/2 cup of Seedless Raspberry Jam

Canola oil to coat 13 inch non-stick skillet

Salt and pepper to taste

Ingredients for Mashed Potatoes

5 Yukon Gold Potatoes

3 Tablespoons of unsalted butter

1/2 cup of milk (1% or whole milk is fine)

1/2 cup of low sodium chicken stock

Salt, Pepper, and Garlic Powder to taste

Chives for garnish if your feeling fancy

Ingredients for Broccolette

2 bunches of Broccolette

1 Tablespoon of olive oil

1/2 shallot sliced

3 garlic cloves smashed

pinch of crushed red pepper

Salt to taste

Pork Chop Preparation

Season the pork chops with salt and pepper on both sides.  Add enough oil to coat a 13 inch nonstick skillet.  If you have a smaller skillet you will have to work in batches.  Do not crowd your skillet with too many pork chops.  Heat oil to almost smoking.  Add pork chops and fry at medium-high heat for 5-7 minutes, or until nicely brown, on each side.

Raspberry Balsamic Glaze Preparation

Add the balsamic vinegar and raspberry jam to a sauce pot and bring to a boil.  Lower the heat to medium, and reduce sauce for about 20 minutes.  Turn off the heat and the sauce will naturally thicken into a loose glaze.

Mashed Potatoes Preparation

Cut each potato into 4 pieces and place them into a pot.  If you have a potato ricer to mash your potatoes, it will remove the skins.  If not, peel the potatoes before cutting them.  Fill the pot with water until just above the line of the potatoes.  Add salt and boil the potatoes for 2o minutes.  Strain the potatoes and discard the water.  Mash the potatoes into a serving bowl.  Use a potato ricer for smoother mashed potatoes.  Warm the milk, chicken stock, and butter in the same pot used to boil the potatoes.  Once this mixture is melted together, stir it into your potatoes for the desired consistency.  You may not need the entire mixture.  You can add extra mixture if your potatoes become too dry.  Season the mashed potatoes with salt, pepper, and garlic powder to taste.  Garnish with chopped chives.

Broccolette Preparation

Fill an 11 inch wide skillet with water about half way, and bring to a boil.  Add broccolette and boil for 1 minute or less.  Remove broccolette from water and set aside.  Clean and dry your skillet.  On medium heat, add olive oil and garlic.  Remove and discard garlic from oil once it begins to brown, or after approximately 45 seconds.  Add shallot and broccolette, and sauté in oil for 1-2 minutes.  Think of this as lightly dressing the vegetable with the tasty oil.  Season with salt and crushed red peppers to taste.

Time Saving Tip

If you prepared this recipe in the order it is written, it would take over an hour to complete.  Multitasking is essential to expedite this meal.  This is my strategy to cook this meal in 35 minutes:

  1. Start boiling the potatoes, prepare your glaze, and boil the broccolette at the same time.
  2. Slice shallots and smash your garlic, and set aside.
  3. Strain potatoes and turn off glaze reduction.
  4. Season and fry pork chops.
  5. Finish mashed potatoes.
  6. Remove pork chops from skillet.
  7. Sauté broccolette.
  8. Plate completed dish.

What if I don’t eat pork? 

This glaze would be great with a bone in, skin on chicken breast or thigh.

How can I save even more time?

  1. Use pre-packaged salad mix in place of a cooked vegetable.
  2. There is no shame in using instant mashed potatoes if you are pressed for time.

How do I make this healthier? 

  1. Use boneless, fat trimmed, pork loin chop.
  2. Bake the pork chop instead of frying.
  3. Omit the mashed potatoes, but keep the vegetable.
  4. Reduce the amount of butter in the mashed potatoes to 2 tablespoons, and don’t use milk.

How do I make this gourmet? 

  1. Brine your pork chops the night before to ensure the juiciest chop ever!
  2. Use homemade chicken stock in the mashed potatoes.


The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. Adriana Persaud says

    This looks sooooo good!! I am DEFINITELY making this this very weekend. Just one question though: What is “brine?” (you know me, I’m a terrible cook, so I don’t know the lingo!) Thanks Karen!

  2. Brining is a sugar and or salt solution that your protein can soak in over night. It tenderizes and pulps up the protein. I brine whole chickens and our Thanksgiving turkey. I have a recipe if you’d like it. There are plenty of brines you can purchase at Whole Foods, Trader Joe’s and even Williams and Sonoma. Thanks for asking!

  3. Judith Quinones, I had to look up seitan and your right it would taste yummy! Please let me know if you use this recipe. I’d love your feedback. Thanks!

  4. Louise Silveria says

    Made these tonight and my husband devoured every last porkchop, thanks so much for posting this recipe and making me look like a super mom and awesome wife! I’ve got a 2yr old and a 4week old baby and I was able to pull of this dinner with no problem! Excited to see what’s next!

    • Louise Silveria, I am beyond thrilled that you loved this dish as much as my family does! To pull this off with such little children means that you are a super hero! Happy cooking from one mom to another.

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