Ancho-Cherry Pork
ANCHO-CHERRY GLAZED PORK WITH ROASTED BRUSSELS SPROUTS AND BAKED POTATOES
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 630
DIFFICULTY LEVEL: MediumINGREDIENTS: Russet Potatoes, 1/3 Cup of Cherry Jam, 1 TBSP Ancho Chilli Powder, 1 TBSP Garlic Powder, Trimmed and Halved Brussel Sprouts, Pork Chops, Scallions, 2 TBSP Chicken Bouillon Paste, 1 TBSP Sour Cream
Step 1: Prep
Preheat Oven to 450 degrees.
Wash and Dry Produce
Poke holes into potatoes to create slits. Trim and halve Brussels Sprouts, thinly slice Scallions.
Step 2: Roasted Brussels Sprouts
Toss Brussels Spouts in a large drizzle of Olive Oil. 1/4 TSP Salt and Pepper.
Roast in oven. 450° for 20 minutes.
Step 3: Cook Pork Chops
Pat Pork with paper towels, season all over with Salt, pepper, garlic powder, ans ancho spice.
Heat on medium heat, add olive oil to a large pan. Add pork, cook for 4 minutes per side.
Turn off heat, and let pork rest on cutting board for 5 minutes before slicing.
Step 4: Make Sauce
Heat a drizzle of olive oil in pan used for pork over medium heat. Add Scallions, and cook for 2 minutes.
Stir in 1/4 cup of water, Chicken bouillion paste, cherry jam, ancho spice, 2 TBSP of butter, and 1/4 TSP Salt and Pepper.
Simmer for 5 minutes
Step 5: Cook Baked Potatoes
Wet Potatoes.
Poke holes into potatoes with a fork, all around creating vent holes.
Microwave on a safe plate for 5 minutes per side or until soft. For smaller potatoes 2-3 minutes per side.
Once cooked, top with shredded cheese, scallions, and sour cream.
Step 6: Finish and Serve
Thinly slice pork. Spoon over cherry sauce.
Divide between plates. Pork, Brussels Sprouts, and Potatoes.
Serve hot and enjoy!
