[SWAP PORK CHOPS TO CHICKEN CUTLETS] MA/CA Only Compliant Ancho-Cherry Pork Chops with Roasted Brussels Sprouts & Mashed Potatoes

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 and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat.

While potatoes cook, toss brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on until Brussels sprouts are 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 ancho powder (you'll use the rest later!).

Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops and 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 burned bits from pan if necessary (leave the browned bits for flavor!).

Return pan to stove and heat a drizzle of oil over medium heat. Add scallion whites and cook, stirring, until lightly fragrant, 30-60 seconds. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, jam, and remaining chili powder. Continue to cook, stirring constantly, scraping up any brown bits from bottom of pan, until thickened, 1-2 minutes. TIP: The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat to thicken.

Once sauce is thickened, remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper, as desired.