Seared Chicken & Sherry Pan Sauce

with Hot Honey-Glazed Carrots & Brussels Sprouts

35 MIN

+$1.45/serving 4 Servings

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with Pork Chops

From the Test Kitchen

We’re giving seared chicken a lift with a rich pan sauce, made with honey and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted vegetables, dressed with a bit more honey and red pepper flakes for a kick of heat.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
¾ lb Carrots
1¼ lbs Potatoes
1 lb Brussels Sprouts
2 Tbsps Sherry Vinegar
2 oz Salted Butter
½ cup Cream
2 Tbsps Sliced Roasted Almonds
4 tsps Honey
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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 crosswise, then quarter lengthwise. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.

2 Cook & mash the potatoes

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 cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Roast & glaze the vegetables

Meanwhile, in a large bowl, combine the half the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Place the carrot pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to the bowl of hot honey; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil 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 a drizzle 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 pan sauce

Add the remaining honey and vinegar to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and glazed vegetables. Top the pork and potatoes with the pan sauce. Garnish with the almonds. Enjoy!