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Hearty pork and potatoes, a favorite pairing in British cuisine, make for incredibly satisfying comfort food. In this recipe, we’re serving pan-seared pork chops—coated with the warm flavors of fennel, coriander and more—over a bed of mashed potatoes and tender kale. Fresh peas, brightened up with shallot, complete this delicious, simple meal with a springtime flourish.

Ethan Mick

with Kale, English Peas & Goat Cheese

Spiced Pork Chops & Mashed Potatoes

Center-Cut Pork Chops

English Peas

Garlic

Kale

Yukon Gold Potatoes

Butter

Shallot

Crumbled Goat Cheese

Pork Chop Spice Blend (Ground Fennel, Ground Coriander, Ground Mustard & Garlic Powder)

Ingredients

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the potatoes. Peel and small dice the shallot. Shell the peas. [Peel and mince the garlic.](#) [Remove and discard the kale stems;](#) finely chop the leaves.

Prepare the ingredients:

Add the **potatoes** to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the **butter**. Using a fork, mash the mixture to your desired consistency; [season with salt and pepper to taste.](#) Set aside in a warm place.

Cook & mash the potatoes:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **shallot**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and softened. Add the **peas** and **½ cup of water**; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the shallot & peas:

While the potatoes continue to cook, pat the **pork chops** dry with paper towels; season with salt, pepper and the **spice blend** on both sides. In the pan used to cook the shallot and peas, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside to rest for at least 5 minutes.

Cook the pork chops:

While the pork chops rest, add the **garlic** to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **kale** and **¼ cup of water**; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Remove from heat.

Cook the kale:

Find the lines of muscle (or grain) of the **rested pork chops**; thinly slice crosswise against the grain. Divide the **mashed potatoes**, **cooked kale** and sliced pork chops between 2 plates. Top with the **cooked shallot and peas**. Garnish with the **cheese**. Enjoy!