Chili cherry pork chops

Updated at: Mon, 26 Feb 2024 22:39:52 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Add carrots to empty side and toss with a drizzle of oil, salt, and pepper. Roast until browned and tender, 25-30 minutes.

Step 2

While veggies roast, peel and finely chop garlic.

Step 3

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and set aside.

Step 4

Heat another drizzle of oil in same pan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add stock concentrate, jam, chili powder, vinegar, and ¼ cup water. Cook, stirring, until sauce is thick and glossy, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted.

Step 5

Return pork to pan and turn to coat in sauce; slice pork if desired. Divide potatoes and carrots between plates. Top with pork and any remaining sauce.

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