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Close up of Perfect Pork Chop with mashed potatoes, celery, chard and broccoli.
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Perfect Pork Chop with Mashed Potatoes and Green Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 2 pork chops
  • 1.5 lbs white potatoes (700g)
  • 1/2-3/4 cup whole milk
  • 1 Tbsp butter
  • 8 small broccoli florets
  • 4 large celery stalks
  • 1 leek
  • 4 large Swiss chard leaves
  • Salt
  • Pepper

Instructions

  • Take pork chops out of fridge at least 30 minutes before starting anything else.
  • Bring 3 liters of water to the boil in a big pot.
  • Peel and quarter potatoes and put in a large pot, no need to wait for the water to boil. Just through in little by little as you quarter them.
  • Boil potatoes until tender (approx. 20 minutes once water is boiling). Use a wooden pick to proof if they are tender.
  • In the meantime, wash all vegetables and dry chard, leek and celery (no need to dry broccoli).
  • Thinly slice the round part of the leek, discard the green leaves at the top.
  • Cut celery into little moons about 1/4" (0.5cm) thick.
  • Destalk chard and cut leaves only into about 1/2" (1cm) thick stripes.
  • Heat a cast iron pan or heavy bottomed stainless steel pan over medium-high heat until VERY HOT! (at the very least 10 minutes, dry, no oil).
  • About 7 minutes before the potatoes will be cooked through, throw in the broccoli florets into the boiling water.
  • Drain potatoes and broccoli in a colander and then transfer potatoes only back into the pot (set broccoli aside), add milk, butter and salt and pepper using either an electric hand mixer (not a blender, a mixer) or a potato masher and mix all ingredients together. Cover and set aside.
  • Generously season pork chop with salt and pepper.
  • Once pan is hot like hell, reduce heat to medium, add a few drops of oil to the pan and gently place pork chop on oil, then take a step back to avoid fat shooting out of the pan.
  • Fry for 2-3 minutes on each side depending on thickness (until it reaches 135F/57ºC), then stand up the pork chop on the side with the fat with a pair of thongs and render the fat for about 1 minute.
  • Place pork chop on a cutting board and let rest for at least 5 minutes without touching and especially without cutting into it.
  • In the meantime, add leek and celery to the fat in the pan and fry until translucent. About 5 minutes. Add chard and fry for another minute or two until soft.
  • Salt and pepper vegetables.
  • Serve immediately.