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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cherry Jam
12 ounce
Potatoes
16 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 teaspoon
Ancho Chili Powder
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 ½-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 ½ 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 ¼ cup plain water (⅓ 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the ancho-cherry glaze, calling it "delicious" and "amazing"; some found it a bit spicy or wished for more sweetness.
- Ease of prep: Several found it easy and fun to make, though a few noted it took longer than expected.
- Suggestions: Consider air frying Brussels sprouts for crispiness; some added balsamic glaze or extra seasoning for more flavor 🍲.
- Portions: Some wanted more Brussels sprouts or sauce; a few found potato portions small or uneven.
- Cooking tips: Reduce cooking time for pork to avoid dryness; Brussels may need less time to prevent burning.
Reviews from our home cooks
10/10, the glaze was awesome. The mashed potatoes were fantastic, and I always love roasted brussels sprouts - shared the other half with my dad and he loved it!
Wish the glaze was a little sweeter but easy to make. Wish I had bacon jam to go with the brussels sprouts but that's just a personal preference. I liked this a lot though milk with the mashed potatoes instead of water would have made them tastier. And I had a lot of leftover green onion.
The ancho seasoning wasn't clearly labeled as chili powder. While reading the directions, I kept trying to search for chili powder vs the ancho seasoning because the steps called it out as chili powder. It wasn't until after, I saw a small section that pointed out the ancho was chili powder. In my opinion, the recipe took longer to prep and cook too. Overall, great recipe though. Just need clarification on the directions!
Instructions could be a little more clear for when to start each step. Cooking the potatoes for 15-20 minutes, and the sprouts for 15-20 (closer to 15) minutes at the same time lead to the sprouts being cold because the potatoes needed more time (closer to 20 minutes plus final step). The pork was over-cooked and dry with the instructions given.
I added a balsamic glaze to the Brussel sprouts and it made it 10x better in my opinion. The brussels were just a little too bland on their own.
The time stated for the brussels sprouts on the instructions was too long and they ended up burning to the point of being inedible. But everything else had great flavor!
Cooked on the grill as it was a hot day. Used the sauce as a glaze. Instead of mashed potatoes, I made couscous in chicken broth. Added onions, celery and carrots. It was delicious.
These had a kick and some great flavor. I did grill the pork chops though. It's that time of year.
The meats are top notch. The cherry sauce was perfect. Loved this meal.
I always use the minimum cooking time for pork recipes because your cooking times tend to overcook the meat and make it dry. It's much more delicious at the minimum cooking time or even a little less.
