Ancho-Cherry Glazed Pork Chops with Roasted Brussels Sprouts

• porties: 2 servings
• actieve tijd: 35 minutes
• totale tijd: 45 minutes

Ingrediënten

12 ounce Potatoes

1 unit Cherry Jam

1 teaspoon Ancho Chili Powder

1 teaspoon Garlic Powder

8 ounce Brussels Sprouts

10 ounce Pork Chops

2 unit Scallions

1 unit Chicken Stock Concentrate

1 ½ tablespoon Sour Cream

Salt

Pepper

Butter

Cooking Oil

Instructies

• 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°.

Voedingswaarde

• Calorieën: 630 kcal
• Totale vet: 32 g
• Verzadigd vet: 14 g
• Cholesterol: 125 mg
• Natrium: 670 mg
• Totale koolhydraten: 55 g
• Voedingsvezels: 7 g
• Totale suikers: 16 g
• Eiwit: 34 g