---
title: Mesquite Seasoned Pork Loin Chop with Mashed Potatoes & Broccoli-Cauliflower Medley
description: Savor the flavors of a Mesquite Seasoned Pork Loin Chop served with creamy mashed potatoes and a fresh broccoli-cauliflower medley.
---

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# [Mesquite Seasoned Pork Loin Chop with Mashed Potatoes & Broccoli-Cauliflower Medley](https://blog.albertsonsmarket.com/mesquite-seasoned-pork-loin-chop-with-mashed-potatoes-broccoli-cauliflower-medley)

 Written by [Albertsons Market](https://blog.albertsonsmarket.com/author/albertsons-market) | Apr 30, 2025 8:16:51 PM

## 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!

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