Tonight’s Blue Apron meal was one of my favorites. It had great flavors and textures that are known to go well together; pork, potatoes, peas, and garlic.
First, the potatoes were diced and boiled in a pot of salted water. Then, as the potatoes boiled, chopped shallots were added to a pan with olive oil, salt, and pepper. Once the shallots were lightly browned, the english peas were added with water to steam and hydrate. The water cooked off and the peas and shallots were seasoned with salt and pepper and set aside in the microwave to keep warm.
Olive oil was added to the pan along with the pork chops, having been patted dry and seasoned with salt, pepper, and a seasoning blend (ground fennel, ground coriander, ground mustard, and garlic powder). The chops were cooked for about 3 minutes on each side until they were browned and cooked through, then placed on a chopping block to rest for about 5 minutes.
While the pork rested, olive oil was added to the pan of pork fond along with a few cloves of minced garlic, salt, and pepper. Once this sautéed for about a minute, chopped kale was added to the pan with water until bright green and wilted. The pork chops were then sliced against the grain and the dish was plated. The potatoes first, then the kale, then the sliced pork, then the english peas and shallots, then it was all topped with fresh goat cheese.