Plate of pork loin with mashed potatoes & broccoli medley

Mesquite Seasoned Pork Loin Chop with Mashed Potatoes & Broccoli-Cauliflower Medley

Author Albertsons Market | April 30, 2025

 

 

Mesquite-Seasoned-Pork-Loin

Main ingredients

  1. 1 (12 oz) pkg Chef's Counter mesquite pork loin chops (marinated & ready-to-cook)
    1 (12 oz) pkg mesquite pork loin chops (marinated & ready-to-cook)
  2. Signature Select/Farms Broccoli & Cauliflower Steam In Bag - 12 Oz
  3. Signature Select/Farms Gold Potatoes Prepackaged - 5 Lb
  4. Red Jalapeno Peppers Hot - 0.25 Lb
  5. O Organics Cilantro Fresh 0.5 Ounce - .5 Oz
  6. Lucerne Milk - Half Gallon (container may vary)

Staple ingredients

  1. Lucerne Unsalted Sweet Cream Butter Quarters - 16 Oz
  2. Signature SELECT Iodized Salt - 26 Oz
  3. Signature SELECT Black Pepper Ground - 3 Oz
  4. Signature SELECT Crushed Red Pepper - 1.5 Oz

Instructions

  • STEP 1

    Wash and dry the fresh produce.

    • 3 medium yellow potatoes
    • 3 jalapeño peppers
    • 1/4 small bunch cilantro
  • STEP 2

    Peel and medium dice potatoes; place in a medium saucepan and cover with hot water (from the tap). Cover and bring to a boil over high heat; once boiling, reduce to a simmer and cook until soft, 10-12 minutes.

  • STEP 3

    Meanwhile, preheat a skillet over medium-high heat. Once hot, add butter and swirl to coat the bottom. Add pork, then cover and cook until seared on one side, 8-9 minutes. Flip and cook, still covered, an additional 8-9 minutes, until internal product temperature reaches 145°F on a meat thermometer. Remove to a plate and set aside to rest. (Reserve skillet for later use.)

    • 1 tsp butter, unsalted
    • 1 (12 oz) pkg mesquite pork loin chops (marinated & ready-to-cook)
  • STEP 4

    While the pork is cooking, place broccoli and cauliflower in another medium saucepan; cover with hot water (from the tap), and bring to a boil over high heat. Once boiling reduce heat to medium and cook until veggies are fork-tender, 3-4 minutes. Drain and return to the pan, then add butter and spices. Stir to coat, cover to keep warm, and set aside.

    • 1 (12 oz) bag broccoli & cauliflower florets
    • 2 tsp butter, unsalted
    • 1/4 tsp salt
    • 1/8 tsp black pepper
    • 1/8 tsp crushed red pepper
  • STEP 5

    When the potatoes are done, drain in a colander and return to the pan. Add milk, butter, salt, and pepper, then using a potato masher, mash until smooth. Cover and set aside.

    • 1/4 cup whole milk
    • 1 tbsp butter, unsalted
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • STEP 6

    When the pork is done, wipe the skillet clean with paper towels and return to medium-high heat. Add more butter and swirl to coat the bottom. Add jalapeño peppers and cook, turning occasionally, until charred and fork-tender, about 3 minutes. Remove from heat.

    • 1 tsp butter, unsalted
  • STEP 7

    Thinly slice pork.

  • STEP 8

    Wash, dry, and shave cilantro leaves off the stems; discard stems and mince the leaves.

    • 1/4 small bunch cilantro
  • STEP 9

    To serve, divide mashed potatoes, broccoli, cauliflower, jalapeño, and pork between plates. Sprinkle with cilantro and enjoy!

Topics: Chef's Counter

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