Balsamic and fig-glazed pork chop

With goat cheese mashed potatoes

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Step 1

Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes. Remove from burner. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cheese, ⅔ the butter (reserve remaining for sauce), garlic salt, and 2 Tbsp. reserved potato cooking water. Mash until combined and smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Step 2

Mince chives. Pat pork chops dry and season both sides with garlic and parsley seasoning and a pinch of salt.

Step 3

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes Reserve pan; no need to wipe clean.

Step 4

Return pan used to cook pork chops to medium-low heat. Add remaining butter, balsamic glaze, fig spread, and a pinch of salt and pepper to hot pan. Stir until combined and butter is melted, 30-60 seconds Remove from burner

Step 5

Plate dish as pictured on front of card, topping pork chop with sauce and garnishing mashed potatoes with chives.