Fig-Balsamic Chicken & Mashed Potatoes

with Roasted Cabbage & Carrots

35 MIN

+$1.45/serving 4 Servings

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with Pork Chops

From the Test Kitchen

In this hearty recipe, a rich, bright, and fruity pan sauce elevates our simple seared chicken and rustic mashed potatoes. A colorful duo of roasted cabbage and carrots rounds out the dish.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
½ lb Red Cabbage
¾ lb Carrots
1¼ lbs Potatoes
2 Tbsps Fig Spread
2 Tbsps Balsamic Vinegar
1 oz Salted Butter
2½ Tbsps Chicken Demi-Glace
¼ cup Buttermilk
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Medium dice the potatoes.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and diced cabbage on the foil. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

5 Make the sauce

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the chicken & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!