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Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

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with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

Remove pan from heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Herbed Pork Chops & Gravy

Herbed Pork Chops & Gravy

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with Rosemary Brown Butter Veggies & Roasted Potatoes

Yield: 2 Servings

PARSNIPS – This cousin of the carrot has a sweet, nutty flavor.
To make it easier to check your brown butter in Step 5, use a light-color pan or scoop up the butter with a metal spoon so you can see its color.
Prep: 10 Cook: 45

  • 12oz potatoes
  • 6oz parsnips
  • 6oz carrots
  • 1shallot
  • ¼oz rosemary
  • 10oz pork chops
  • 1TBS fry seasoning
  • 2oz chicken stock concentrates
  • 1tsp dried thyme
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 4tsp cooking oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot. Strip rosemary leaves from stems, finely chop leaves until you have ½ tsp.

Tip: If you have any extra rosemary sprigs, save them for an easy garnish!

Roast veggies:

Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme, 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- to 6-minutes per side. Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make gravy:

In the same pan, melt 1 TBS butter over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2- to 3-minutes. Add a drizzle of oil, flour, and a pinch of thyme, cook, stirring, until lightly browned, 2- to 3-minutes.

Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. Bring to a simmer, whisking constantly, until thickened, 3- to 5-minutes.

Remove from heat, stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.

Brown butter:

Melt 2 TBSP butter in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1- to 2-minutes.

Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.

Finish & serve:

Slice pork crosswise.

Add carrots and parsnips to bowl with rosemary brown butter, toss to coat.

Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds

Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1red onion
  • 1clove garlic
  • 1tsp chili powder
  • 2oz chicken stock concentrates
  • 10oz chicken cutlets
  • 1oz apricot jam
  • ½oz sliced almonds
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

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Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

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with Ginger Garlic Rice & Sesame Green Beans

Yield: 2

Apricot jam with balsamic vinegar makes a sweet, sticky, and tangy sauce for savory pork tenderloin. Served with jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil, drizzled with soy sauce for some serious umami.
Prep: 15 Cook: 45

  • 1¾-inch thumb ginger
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 1oz apricot jam
  • 1TBS sesame oil
  • 1clove garlic
  • 2scallions
  • 1shallot
  • 1oz chicken stock concentrate
  • 10oz pork tenderloin
  • 1TBS fry seasoning
  • 5tsp balsamic vinegar
  • 6oz green beans
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic, cook until softened, 1- to 2-minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels, season all over with salt, pepper, and 1 tsp Fry Seasoning. .

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat, transfer to a cutting board to rest. Wash out pan.

Make glaze:

Melt 1 TBS butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2- to 3-minutes.

Stir in jam and vinegar, simmer until syrupy, 30-60 seconds.

Stir in ¼ cup water, remaining stock concentrate, and 1 tsp sugar. Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Cook green beans:

Pierce green bean bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.

Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.

Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

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with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

  • 6oz carrots
  • ¼oz parsley
  • 5tsp white wine vinegar
  • 1oz chicken stock concentrate
  • 1½oz honey Dijon dressing
  • 1apple
  • 1yellow onion
  • ½oz walnuts
  • 4oz kale
  • 1tsp dried thyme
  • 10oz chicken cutlets
  • 2TBS crème fraîche
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Honey Thyme Pork Tenderloin

Honey Thyme Pork Tenderloin

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with Roasted Potatoes & Broccoli

Yield: 2

ROASTED BROCCOLI – Roasting is one of our favorite ways to add depth (and crispiness!) to this classic green veg.
Whisk together the stock concentrates, honey, and water directly in a liquid measuring cup. This will save the trouble of opening packets and measuring when the cooking is underway.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 8oz broccoli florets
  • 2tsp honey
  • 10oz pork tenderloin
  • 1clove garlic
  • 1tsp dried thyme
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil
  • 1TBS butter

Roast potatoes:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Sear pork & prep:

While potatoes roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Meanwhile, peel and mince half the garlic.

Once pork is browned, transfer to one side of a second baking sheet. Transfer to a cutting board and tent with foil to keep warm. (No need to transfer to a baking sheet!)

Toss broccoli:

Cut broccoli florets into bite-size pieces if necessary. Toss with a drizzle of olive oil and a pinch of salt and pepper on opposite side of baking sheet from pork. Spread broccoli out across entire baking sheet.

Roast pork & broccoli:

Transfer sheet with pork and broccoli to middle rack, roast until pork is cooked through and broccoli is tender, 12-15 minutes.

Once pork is done, transfer to a cutting board to rest. Thinly slice crosswise.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced garlic and thyme, cook until fragrant, 30 seconds.

Stir in stock concentrates, honey, and ¼ cup water. Simmer, scraping up any browned bits from bottom of pan, until sauce has reduced and thickened, 2- to 3-minutes.

Stir in 1 TBS butter until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

Serve:

Divide pork, broccoli, and potatoes between plates. Drizzle pork with sauce and serve.

Paprika Chicken in a Lemony Sauce

Paprika Chicken in a Lemony Sauce

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with Pistachio Rice & Roasted Carrots

Yield: 2

Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce, served with tender roasted carrots and steamy rice with lemon zest and pistachios.
Prep: 10 Cook: 35

  • 12oz carrots
  • 1lemon
  • 1tsp paprika
  • ½oz pistachios
  • 2scallions
  • ¼oz thyme
  • ½cup basmati rice
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems, finely chop leaves. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook, stirring occasionally, until just softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Tip: If chicken begins to brown too quickly, lower the heat.

Turn off heat, transfer to a plate. Wipe out pan.

Make sauce:

Melt 1 TBS butter in same pan over medium heat. Add chopped thyme, cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and pistachios. Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side

Balsamic Tomato & Herb Chicken

Balsamic Tomato & Herb Chicken

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over Buttery Garlic Spaghetti

Yield: 2 Servings

Coated chicken cutlets in Italian herbs, seared for an eye-catching crust and roasting each with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then topped with a warm balsamic tomato mixture that’s laced with fresh parsley.
In Step 4, you’ll be adding a bit of sugar to your tomato mixture. Rather than turning the balsamic tomato into a dessert course, the sugar helps balance out the acidity of the tomato and vinegar for a delicious depth of flavor.
Prep: 5, Cook: 30

  • 1tomato
  • 10oz chicken cutlets
  • 6oz spaghetti
  • ¼oz parsley
  • 1clove garlic
  • 1TBS Italian seasoning
  • ½cup mozzarella cheese
  • 5tsp balsamic vinegar
  • 1TBS cooking oil
  • ¼tsp sugar
  • 1tbs butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Pick parsley leaves from stems, finely chop leaves. Peel and mince garlic.

Cook chicken:

Pat chicken dry with paper towels. Season with 1½ tsp Italian Seasoning, salt, and pepper. (You’ll use more Italian Seasoning later.)

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2- to 3-minutes per side.

Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving).

Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for Step 5.

Make balsamic tomato:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium high heat. Add tomato and 1½ tsp Italian Seasoning. Cook, stirring, until slightly softened, 1- to 2-minutes.

Stir in vinegar and ¼ tsp sugar. Simmer until mixture is slightly thickened, 1 minute.

Remove pan from heat and stir in 1 TBS butter until melted. Stir in chopped parsley, season with salt and pepper. Turn off heat.

Toss pasta:

Melt 2 TBS butter in pot used for pasta over low heat. Stir in garlic, cook until fragrant, 30 seconds.

Add drained spaghetti, 2 TBS reserved pasta cooking water , and 1 TBS butter. Toss to thoroughly combine.

Tip: For a saucier pasta, add more reserved pasta cooking water a splash at a time.

Season generously with salt and pepper.

Finish & serve:

Slice chicken crosswise if desired.

Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

Honey Miso Chicken Bulgur Bowls😊

Honey Miso Chicken Bulgur Bowls😊

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with Kale & Roasted Carrots

Yield: 2 Servings

A nutritious bowl truly has it all, with bulgur wheat—a hearty, fluffy whole grain and longtime staple of Middle Eastern and Mediterranean cuisines. Combined with crunchy tenderized kale for a big dose of greens, oven-roasted sweet red onion and carrots, topped with garlicky pan-seared chicken, and drizzled with a savory-sweet honey-miso sauce.
BULGUR – This hearty whole grain is a nutritional powerhouse.
Cutting carrots diagonally (bias cut) not only looks good but also provides more surface area to caramelize in the oven.
Prep: 10, Cook: 35

  • 6oz carrots
  • ½cup bulgur wheat
  • 1oz miso sauce concentrate
  • 1red onion
  • 4oz kale
  • 10oz chicken cutlets
  • 1tsp garlic powder
  • 2tsp honey
  • salt & pepper
  • 2TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and slice onion into ½-inch-thick wedges, mince one wedge.

Remove and discard any large stems from kale, chop into bite-size pieces if desired. Add kale and a drizzle of oil to a large bowl, using your hands, massage kale until leaves are tender (similar to how you would knead dough), 1 minute.

Roast veggies:

Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Make bulgur:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, cook, stirring, until softened and translucent, 3- to 4-minutes.

Stir in bulgur, 1 cup water, and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat (you’ll finish it in Step 6).

Cook chicken:

While bulgur cooks, pat chicken dry with paper towels, season all over with garlic powder, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Transfer chicken to a cutting board to rest.

Make sauce:

While chicken cooks, in a small microwave-safe bowl, combine miso sauce concentrate, honey, 2 TBSP water, and a pinch of salt. Cover with plastic wrap, microwave until heated through, 30 seconds. Stir honey miso sauce to combine and set aside.

Finish & serve:

Drain any excess water from bulgur, if necessary, fluff with a fork. Season with salt and pepper. Add bulgur and roasted veggies to bowl with kale. Toss to combine, season with salt and pepper to taste.

Slice chicken crosswise.

Divide bulgur-kale mixture between bowls. Top with chicken and drizzle with honey miso sauce. Serve.

Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

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with Mashed Potatoes & Roasted Brussels Sprouts
Yield: 2 Servings

Pork chops seared to perfection, and drizzled with an ultra-savory, rosemary-flecked apple pan sauce.  Creamy mashed potatoes and roasted Brussels sprouts to round everything out.
Prep: 10 Cook: 40

  • 1small to medium apple
  • 1tsp Dijon mustard
  • 1½TBS sour cream
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 10oz pork chops
  • salt & pepper
  • 1TBS olive oil
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep & cook apple:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Halve and core apple, dice into ¼-inch pieces. Strip rosemary leaves from stems, roughly chop leaves until you have 1 tsp.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.

Make sauce:

Stir stock concentrate, ½ cup water, and 1 tsp sugar into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender, and liquid has reduced, 8-10 minutes.

Turn off heat, stir in the mustard and 1 TBS butter until melted and combined. Season with salt and pepper.

Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Mix and arrange cut side down.

Roast on top rack until browned and tender, 15-20 minutes

Make mashed potatoes:

While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with 1½ TBS sour cream, 1 TBS butter, salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed.

Keep covered off heat until ready to serve.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Tenderize with a jacquard, then season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for sauce over medium heat. Add pork and cook until browned and cooked through (> 140°F), 2-5 minutes per side, depending on thickness of pork.

Serve:

Divide Brussels sprouts, mashed potatoes, and pork between plates. Top pork with apple pan sauce and serve.

TIP: If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water, cook over medium heat, stirring, until warm.