To be honest I wasn’t too excited to make this recipe because it seemed pretty boring. Pork chops and potatoes. Yay! But I wasn’t about to waste $20 worth of food just because I was bored of it, and I needed content for the website anyway. So I stuck to the schedule and cooked this up.
Wow. What a surprise! It was really tasty, and although it won’t get in the record books for most interesting or creative recipe, it’s an easy one you can repeat without much thinking. Still, I wish Blue Apron would always send more creative things like the Nepalese chicken tarkari, or the steak and eggs with kimchi fried rice.
Raw peas? I can honestly say I haven’t really cooked my own peas before. I’ve always gone with frozen or canned peas. I do love this veggie though, and was pleased with their flavor in this recipe.
Blue Apron certainly loves Kale, and sends it with a lot of recipes. Here is it chopped up. I’m a big fan of pan fried kale with olive oil and salt. It’s a much more “meaty” vegetable, with some texture you can sink your teeth into, unlike cooked spinach which gets soggy (but is also good).
Although the recipe suggests that you cook the Kale first, I found that it got cold while I cooked the rest of the dishes. Though I used one pan for the entire recipe, it did extend the amount of time needed to cook the recipe. Use multiple plans to cook things simultaneously and cut down on time.
Put the cut up potatoes in water to boil. Those will take the longest. Then start with the peas since they not pre-cooked an will need to pan fry a bit, then cooked in water.
Add water, then set to cook for 7-10 minutes.
The final result. simple, but tasty. This will be a garnish, but could be a side dish if you want.
Once those are done (or at the same time if you’re using multiple pans), you can start to cook the pork chops. The seasoning Blue Apron used here was was really good. I wish I knew what was in it! You can use any flavor that you find appealing.
One important thing a lot of novice cooks don’t do is let the meat “rest” for a period of time after cooking. Though it’s not piping hot when you eat it, it does give the juices time to soak into the meat, rather than spurt out when you cut it.
Yummy! Here’s that simple cooked kale look that I’ve come to enjoy. Salty and healthy! I try to use an oil sprayer so I don’t get too heavy handed and get greasy kale. But with less oil, you may need to add a bit of water to prevent it from burning.
And that’s it. Pretty simple, right? Mashed potatoes, cooked kale, and pork shops. The peas and goats cheese were a nice garish for the photos, but didn’t really add “substance” to the dish. The goats cheese was very good, and tasted great with both the potatoes and the pork, but if I was cooking for myself I’d just skips this.
Photos for Pinterest