RASPBERRY BALSAMIC GLAZED PORK CHOPS WITH MASHED POTATOES AND BROCCOLETTE
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.
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.
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:
- Start boiling the potatoes, prepare your glaze, and boil the broccolette at the same time.
- Slice shallots and smash your garlic, and set aside.
- Strain potatoes and turn off glaze reduction.
- Season and fry pork chops.
- Finish mashed potatoes.
- Remove pork chops from skillet.
- Sauté broccolette.
- 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?
- Use pre-packaged salad mix in place of a cooked vegetable.
- There is no shame in using instant mashed potatoes if you are pressed for time.
How do I make this healthier?
- Use boneless, fat trimmed, pork loin chop.
- Bake the pork chop instead of frying.
- Omit the mashed potatoes, but keep the vegetable.
- Reduce the amount of butter in the mashed potatoes to 2 tablespoons, and don’t use milk.
How do I make this gourmet?
- Brine your pork chops the night before to ensure the juiciest chop ever!
- Use homemade chicken stock in the mashed potatoes.