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Sour Cherry-Dijon Pork
with Roasted Potatoes & Carrots
30 MIN
2 Servings
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 roasted potatoes and carrots, which are finished with tangy lemon purée.
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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¾ lb Carrots
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¾ lb Potatoes
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1 Tbsp Whole Grain Dijon Mustard
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2 Tbsps Sour Cherry Spread
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1 oz Garlic & Herb Spreadable Butter
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 tsp Preserved Lemon Purée
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place in a large bowl; drizzle with olive oil and season with salt and pepper.
2
Roast & finish the vegetables
Line a sheet pan with foil. Place the potato pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the seasoned carrots to the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter and lemon purée; stir to coat.
3
Cook the pork
Meanwhile, pat the pork 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 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.* 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.
4
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 rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place in a large bowl; drizzle with olive oil and season with salt and pepper.
2
Roast & finish the vegetables
Line a sheet pan with foil. Place the potato pieces on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the seasoned carrots to the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter and lemon purée; stir to coat.
3
Cook the pork
Meanwhile, pat the pork 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 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.* 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.
4
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 rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!
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