Ancho-Cherry Glazed Pork Chops
with Roasted Brussels Sprouts & Mashed Potatoes
- Milk
Smoky ancho chili powder meets tart cherry jam to create a glossy, savory-sweet pan sauce that pairs perfectly with succulent seared pork chops. On the side, you'll serve tender, caramelized roasted Brussels sprouts, plus buttery sour cream mashed potatoes. A simple garnish of scallion greens completes this luxe restaurant-style dish!
Ingredients
12 ounce
Potatoes
1 unit
Cherry Jam
1 teaspoon
Ancho Chili Powder
1 teaspoon
Garlic Powder
16 ounce
Brussels Sprouts
10 ounce
Pork Chops
2 unit
Scallions
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel potatoes if desired; dice into 1⁄2-inch pieces. Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Keep covered off heat until ready to serve.
• While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• Meanwhile, pat pork dry with paper towels and season all over with salt, pepper, garlic powder, and half the chili powder (you’ll use the rest later). • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a cutting board to rest. Remove any burnt bits from pan if necessary (but leave any browned bits for flavor!).
• Heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Stir in 1⁄4 cup plain water (1/3 cup for 4 servings), stock concentrate, jam, and remaining chili powder. Cook, stirring constantly and scraping up any browned bits from bottom of pan, until thickened, 1-2 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
• Thinly slice pork crosswise. • Divide pork, mashed potatoes, and Brussels sprouts between plates in separate sections. Spoon ancho- cherry sauce over pork. Garnish with scallion greens. Serve.
Pork is fully cooked when internal temperature reaches 145°.
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