Family Friendly

Sour Cherry-Dijon Pork

with Mashed Potatoes & Roasted Carrots

30 MIN

-$0.05/serving 2 Servings

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with Chicken Breasts

From the Test Kitchen

For this dish, simply seared pork chops are topped with a tangy sauce made of dijon mustard and sour cherry spread. You'll serve the pork alongside garlicky mashed potatoes and roasted carrots, which are finished with a squeeze of fresh lemon juice.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Lemon
¾ lb Carrots
2 cloves Garlic
1 Tbsp Whole Grain Dijon Mustard
¾ lb Potatoes
2 Tbsps Sour Cherry Spread
¼ cup Cream
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 2-inch pieces. Large dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Quarter and deseed the lemon.

2 Roast the carrots

Line a sheet pan with foil. Place the carrot pieces on the foil. 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 tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

3 Cook & mash the potatoes

Meanwhile, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the sour cherry spread, mustard, and 1 tablespoon of water; season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the sauce. Serve the remaining lemon wedges on the side. Enjoy!