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

PORK
15Ingredients
80Minutes

Ingredients

US|METRIC
  • 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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    Directions

    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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