New York Pork Chops with Peaches and Chipotle-Corn Mashed Potatoes Recipe | Yummly
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New York Pork Chops with Peaches and Chipotle-Corn Mashed Potatoes

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  • 24 ounces New York (top loin) pork chops (about 3/4-inch thick)
  • salt
  • pepper
  • 1 pound yukon gold potatoes (OR russet potatoes, peeled and cut into 1-inch chunks)
  • 1 ear corn husked
  • 1/4 cup heavy whipping cream
  • 2 tablespoons unsalted butter (1/4 stick cut into 2 or 3 pieces)
  • 1/2 chipotle chile (from a can of chipotle peppers in adobo sauce, or more to taste, minced*)
  • 2 tablespoons canola oil (OR other neutral-flavored oil)
  • 2 peaches (ripe, cut into large bite-sized pieces)
  • 2 basil leaves (large, torn)
  • 2 mint leaves (large, torn)
  • 1 teaspoon extra-virgin olive oil
  • 1 pinch sugar
  • freshly ground pepper (optional)
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    1. Using paper towels, pat chops dry. Season generously with salt and pepper and set aside for at least 15 minutes, up to an hour.
    2. Meanwhile, make the potatoes: Place potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook until very tender, 15 to 18 minutes.
    3. While potatoes are cooking, cook corn: place corn over medium heat on a gas stovetop, directly on the grate over the burner. Cook, turning occasionally, until lightly charred on all sides, about 5 minutes. Set aside until cool enough to handle, then cut kernels from cob.
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