SAUCY CHERRY-BALSAMIC PORK CHOPS with Roasted Potatoes & Zuc

Інгредієнти

Potatoes *

Zucchini *

Pork Chops *

Garlic

(12 oz | 24 oz) (1 |2) (10 oz | 20 oz)

(2 Cloves | 4 Cloves)

Balsamic

Chicken Stock

Cherry Jam

Soy Sauce

Concentrate

Vinegar (1 |2) (1 |2)

(1 |2)

Contains: Soy

(1 |2)

Kosher Salt

Butter

Brown Sugar

Black Pepper (1 tsp | 2 tsp) (1 TBSP | 2 TBSP)

Contains: Milk

Cooking Oil

Ketchup

(4 tsp | 8 tsp) (1 TBSP | 2 TBSP)

Напрямки

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ¼4-inch-thick half- moons. Peel and finely chop garlic.

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread potatoes out across entire sheet). Roast on middle rack for 5 minutes. Once the potatoes have roasted 5 minutes, remove from oven. Carefully toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, leave potatoes roasting; toss zucchini on a separate sheet and roast on top rack.) Roast until potatoes are golden and crispy and zucchini is browned and tender, 15-20 minutes more.

Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. Swap in chicken for pork. Cook until cooked through, 5-6 minutes per side.

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, jam, stock concentrate, soy sauce, ¼ cup water, 1 TBSP ketchup, and 1 tsp brown sugar (use ½ cup water, 2 TBSP ketchup, and 2 tsp brown sugar for 4 servings). Cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

Return pork to pan with sauce; turn to coat. Transfer to a cutting board; thinly slice crosswise if desired. Coat and slice chicken as instructed.

Divide pork and roasted veggies between plates. Spoon any remaining sauce over pork.