Target: 6 × 4 inches · landscape

Cherry-Balsamic Pork Chops with Mashed Potatoes

50 min · 4 servings

Ingredients

□

□ 4 tsp olive oil, divided

□ 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces

□ 1 1/2 tsp kosher salt, divided

□ 1/2 cup whole milk, warmed

□ 3 tbsp unsalted butter, divided

□ 4 bone-in pork chops

□ 1/2 tsp freshly ground black pepper

□ 1 small shallot, finely chopped

□ 1 cup pitted tart cherries, fresh or frozen

□ 1/3 cup low-sodium chicken stock

□ 2 tbsp balsamic vinegar

□ 1 tsp honey

□ 12 oz green beans, trimmed

□ 1/4 cup water

1. Roast foil-wrapped garlic at 425 F for 30–35 minutes. Simmer salted potatoes until knife-tender, about 15–18 minutes.

2. Season dry chops. Sear in a hot oiled skillet, turning until the center reaches 145 F.

3. Rest pork at least 3 minutes. Soften shallot, then simmer cherries, stock, balsamic, and honey until glossy.

4. Mash drained potatoes with warm milk, butter, and roasted garlic—or prepared horseradish. Blister beans, add water, cover, and steam crisp-tender.

5. Serve pork over mashed potatoes with green beans and cherry-balsamic sauce.

Cook’s note: For horseradish potatoes, skip roasting the garlic and stir in horseradish instead.