Ancho-Cherry Glazed Pork Chops

• 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.