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Sweet 'N' Smoky Pork Chops
Sweet 'N' Smoky Pork Chops

Sweet 'N' Smoky Pork Chops

with Apple Carrot Slaw, Mashed Potatoes, and Cherry Sauce

Fall Flavors
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If you’re craving something that’s good and hearty, this recipe has got you covered. Pork chops are rubbed with cinnamon and smoked paprika, which bring a layer of warm aromatics to the meat. They’re then roasted and drizzled with a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there’s also a crisp apple and carrot slaw to keep things snappy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 tablespoon



4.5 teaspoon

White Wine Vinegar

4 ounce

Shredded Carrots

12 ounce

Yukon Gold Potatoes

12 ounce

Pork Chops

1 tablespoon

Smoky Cinnamon Paprika Spice

1 unit


3 tablespoon

Cherry Jam

2 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Olive Oil

½ tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate75 g
Sugar42 g
Dietary Fiber9 g
Protein39 g
Cholesterol125 mg
Sodium310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pot
Baking Sheet
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Trim, then thinly slice scallions. In a medium bowl, stir together mayonnaise and 4 tsp vinegar (we’ll use more in step 4). Add carrots to bowl and toss to coat, then set aside.


Cut potatoes into 1-inch pieces and place in a medium pot with enough water to cover by 1 inch. Cover pot and bring to a boil, then lower heat to medium. Cook until easily pierced by a knife, about 15 minutes. Scoop out and reserve ¼ cup cooking water, then drain potatoes and return to pot.


Rub pork with a drizzle of olive oil. Season all over with plenty of salt and pepper. Set aside ¼ tsp cinnamon paprika spice in a small microwave-safe bowl, then rub pork all over with remaining spice. Place pork on a baking sheet and roast in oven to desired doneness, 13-17 minutes. Let rest 5 minutes after removing from oven.


Meanwhile, quarter and core apple, then thinly slice. Add to bowl with carrots and toss to combine. Stir in half the scallions. Season with salt and pepper. To bowl with reserved spice, add 3 TBSP jam, ½ tsp water, and ½ tsp vinegar (you’ll have leftover jam and vinegar). Stir to combine. Microwave on high until warm, about 45 seconds. Add ½ TBSP butter and stir to melt. Season with salt and pepper.


Mash drained potatoes in pot with a potato masher or fork until smooth. Stir in sour cream, remaining scallions, and reserved cooking water. Season with salt and pepper. TIP: For extra-rich potatoes, stir in a pat of butter.


Divide pork between plates along with potatoes and slaw. Drizzle sauce over pork and serve.