Let pork rest before slicing for juicier results. Reserve potato liquid to adjust mashed potato consistency as needed. Use a thermometer to ensure the pork reaches proper doneness (at least 145°F).
Ingredients
12 oz Potatoes
1 whole Summer Squash
1 whole Shallot
0.75 oz Keto-friendly Worcestershire Sauce
1 whole Scallion
1 oz Veggie Stock Concentrate
2 oz Sour Cream
1 clove Garlic
10 oz Boneless Pork Chops
1 tbsp Tuscan Heat Spice
2 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0 Water
Tools
large pot with lid
medium sauté pan
baking sheet
medium bowl
measuring cup & spoons
potato masher
thermometer
oven mitt
foil
paper towels
cutting board
fork
Click anywhere to see instructions→
Green Chef
Pork Chops with Savory Garlic Pan Sauce
Scallion Mashed Potatoes, Roasted Summer Squash
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Let pork rest before slicing for juicier results. Reserve potato liquid to adjust mashed potato consistency as needed. Use a thermometer to ensure the pork reaches proper doneness (at least 145°F).
Ingredients
12 oz Potatoes
1 whole Summer Squash
1 whole Shallot
0.75 oz Keto-friendly Worcestershire Sauce
1 whole Scallion
1 oz Veggie Stock Concentrate
2 oz Sour Cream
1 clove Garlic
10 oz Boneless Pork Chops
1 tbsp Tuscan Heat Spice
2 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0 Water
Tools
large pot with lid medium sauté pan baking sheet medium bowl measuring cup & spoons potato masher thermometer oven mitt foil paper towels cutting board fork
Mise en Place
1
Prepare the vegetables
Wash and dry all fresh produce. Trim the ends from 1 wholesummer squash and slice into rounds about 1/4 inch thick. Cut ends off 1 whole shallot, discard peel, halve lengthwise, and small dice into pieces about 1/4 inch each. Mince garlic (from 1 whole). Trim and thinly slice scallion (from 1 whole).
2
Prepare the potatoes
Medium dice 12 oz potatoes into pieces about 3/4 inch each.
3
Gather equipment and other ingredients
Set out a large pot with lid, medium sauté pan, baking sheet, medium bowl, measuring cup & spoons, potato masher, thermometer, oven mitt, and foil (if needed). Ensure you have cooking oil, butter (2 tbsp), salt, and pepper ready.
4
Pre-measure pantry ingredients
Measure out 1 tbspcooking oil (for squash), 1 tsp Tuscan heat spice (for pork), 1 tbsp butter (for sauce), 1 tbsp butter (for potatoes), and have sour cream (1 oz), veggie stock concentrate (1 oz), and keto-friendly Worcestershire sauce (3/4 oz) ready to use.
Cooking Steps
1
Cook Potatoes
Preheat oven to 425 degrees. Medium dice 12 oz of potatoes into pieces, about ½ inch each. Place potatoes in a large pot. Cover with 3 cups cold, lightly salted water. Cover pot with lid. Bring to a boil over high heat. Cook 12-13 minutes, or until fork-tender. Reserve about ¼ cup potato cooking liquid. Strain potatoes; shake off excess water. Return to pot and cover with a lid to keep warm.
2
Prep Ingredients
Trim ends from 1 whole summer squash. Slice widthwise into rounds, about ¼ inch thick. Cut ends off shallot and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about ¼ inch each. Mince garlic. Trim and thinly slice scallion.
3
Season & Roast Summer Squash
Place squash in a medium bowl. Drizzle with 1 tablespoon cooking oil. Season with ½ teaspoon Tuscan heat spice, ¼ teaspoon salt, and a pinch of pepper. Stir to coat. Spread squash out in a single layer on one side of a lightly oiled, foil-lined baking sheet. Roast for 5 minutes. Remove from oven and carefully flip squash.
4
Season & Cook Pork
Pat 2 (5 oz) boneless pork chops dry with paper towels. Season with 1 teaspoon Tuscan heat spice, salt, and pepper. Heat 1 teaspoon cooking oil in a medium sauté pan over medium-high heat. Add pork to hot pan. Sear 2-3 minutes on each side, or until lightly browned. Transfer pork to empty side of baking sheet with squash. Roast 5-7 minutes, or until pork is fully cooked and squash is fork-tender. Transfer pork to a cutting board. Let rest at least 3 minutes.
5
Make Pan Sauce
Heat 1 teaspoon cooking oil in pan used for pork over medium heat. Add shallot and garlic to hot pan. Cook 1-2 minutes, or until shallot is softened, stirring frequently. Add ¾ oz keto-friendly Worcestershire sauce, 1 oz veggie stock concentrate, and 2 tablespoons water. Bring to a simmer. Cook 3-4 minutes, or until slightly thickened, stirring occasionally. Remove from heat. Add 1 tablespoon butter and stir until melted. Season with salt and pepper.
6
Mash Potatoes
Add 2 oz sour cream, scallion, and 1 tablespoon butter to pot with potatoes. Mash with a potato masher (or fork) until smooth. Season with about ¼ teaspoon salt and a pinch of pepper. Stir to combine. If the mixture is too thick, add reserved potato cooking liquid a tablespoon at a time until desired consistency is reached.
7
Plate Your Dish
Cut pork chops into 5-7 slices each. Divide scallion mashed potatoes and roasted summer squash between plates. Fan pork over potatoes. Spoon savory garlic pan sauce over pork. Enjoy!