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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.

Southwest-Spiced Chicken & Cumin Rice

Southwest-Spiced Chicken & Cumin Rice

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with Roasted Zucchini, Smoky Crema & Toasted Pepitas

Yield: 2 Servings

Capture the bold, zesty flavors of Southwestern cuisine. Tender spiced chicken is served alongside buttery cumin-infused jasmine rice studded with crunchy toasted pepitas, plus succulent, garlicky roasted zucchini. Drizzle the chicken with a tangy, smoky red pepper crema just before serving to bring it all home for a hearty meal to remember.
Pepitas – Meaning “little squash seeds,” pepitas are shell-less seeds from certain varieties of pumpkin.
It’s normal for pumpkin seeds to snap, crackle, and sometimes pop right out of the pan! Cover with a lid if you’ve got a wild bunch.
Prep: 10, Cook: 35

  • 1zucchini
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1clove garlic
  • ¼oz cilantro
  • 1tsp cumin
  • ½oz pepitas
  • 1TBS southwest spice blend
  • 2TBS smoky red pepper crema
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:
Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half moons. Roughly chop cilantro.

Cook rice:
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, cumin, and ¾ cup water, bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.

Roast zucchini:

While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack, tossing halfway through, 14-16 minutes.

Toast pepitas:

Meanwhile, heat a large dry pan over medium-high heat. Add pepitas and toast, stirring occasionally, until fragrant and browned, 2- to 3-minutes. Transfer to a plate.

Cook chicken:

Pat chicken dry with paper towels and season all over with Southwest Spice Blend, salt, and pepper. Sprinkle with cilantro.

Heat a large drizzle of oil in pan used for pepitas over medium-high heat. Add chicken and sear until browned, 1- to 3-minutes per side. Turn off heat.

Transfer chicken to a second baking sheet.

Tip: For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until cooked through, 6- to 8-minutes.

Make sauce & finish rice:

While chicken and zucchini roast, in a small bowl, combine red pepper crema and sour cream.

Fluff rice with a fork, stir in toasted pepitas and 1 TBS butter. Season with salt and pepper to taste.

Serve:

Slice chicken crosswise.

Divide rice, chicken, and roasted zucchini between plates. Drizzle chicken with smoky crema and serve.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Baja Barramundi

Baja Barramundi

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<35 style=”text-align: center;”>with Yellow Rice & Salsa Fresca

Yield: 2 Servings

Nonstick pan or not, we understand if you’ve had an incident (or two) involving fish skin, scraping, and your pan. The key to a clean release? Leave the fillets alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Barramundi is fully cooked when internal temperature reaches 145°F.

  • 2scallions
  • 1lime
  • ½cup jasmine rice
  • 1tsp cumin
  • 4oz grape tomatoes
  • ¼oz cilantro
  • 1chili pepper
  • 1tsp turmeric
  • 1oz mushroom stock concentrate
  • 1½TBS sour cream
  • 10oz barramundi
  • 2tsp cooking oil
  • 2TBS butter

Prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime. Mince chili.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric, cook until fragrant, 1 minute. (You’ll use more turmeric later.)

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

Keep covered off heat until ready to serve.

Make salsa fresca:

While rice cooks, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime. Season with salt and pepper. If you like your salsa spicy, stir in chili to taste.

Make crema:

In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook fish:

In a second small bowl, combine cumin and ¼ tsp remaining turmeric. (Be sure to measure the turmeric, we sent more.)

Pat barramundi dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down and cook until skin is crispy, 4- to 5-minutes. Flip and cook until fish is opaque and cooked through, 2- to 3-minutes more.

Finish & serve:

Fluff rice with a fork, stir in scallion greens and 1 TBS butter and season with salt and pepper.

Divide rice between plates. Top rice with barramundi, garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

Meatballs & Bulgogi Sauce

Meatballs & Bulgogi Sauce

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with Roasted Carrots, Ginger Rice & Creamy Sriracha

Yield: 2 Servings

CREAMY SRIRACHA – This dynamic condiment adds a cooling kick to our savory-sweet meatballs.
Splash a little cold water on your hands before shaping the meatballs in step 4. The heat of your hands is what causes the mixture to stick; cooling your hands down will make the beef hold on to itself rather than to you.

  • 12oz carrots
  • ¾cup jasmine rice
  • 4oz bulgogi sauce
  • 1TBS sesame seeds
  • 1thumb ginger
  • 2scallions
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1½TBS sour cream
  • 1tsp sriracha
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

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

Roast carrots:

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger, cook until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form & bake meatballs:

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1 TBS bulgogi sauce. (You’ll use the rest of the bulgogi sauce in the next step.) Season with ¾ tsp salt and pepper.

Form into 1½-inch meatballs and spread out on a second baking sheet.

Bake on middle rack until browned and cooked through, 14-16 minutes.

Mix sriracha & coat:

Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Once meatballs are done, gently transfer to a second large bowl, add remaining bulgogi sauce and toss to coat.

Finish & serve:

Fluff rice with a fork, taste and season with salt if desired.

Divide rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.

Creamy Caramelized Onion Meatloaves

Creamy Caramelized Onion Meatloaves

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with Sumac Roasted Carrots & Zucchini or Broccoli

Yield: 2 Servings

A big spoonful of creamy sauce, made with sweet caramelized onion, cream cheese, butter, and a pinch of parsley tops these personal meatloaves. On the side, sumac seasoned roasted carrots and a choice of zucchini or broccoli to give it a citrusy flavor.

PREP: 10 COOK: 35

  • 12oz carrots
  • ¼cup panko breadcrumbs
  • ¼oz parsley
  • ½tsp sumac
  • 1-2zucchini (depending on size)
  • — or —
  • 8oz broccoli florets
  • 10-12oz ground beef
  • 1tsp garlic powder
  • 1yellow onion
  • 2TBS cream cheese
  • 1heaping tsp chicken stock concentrate (like Better Than Bouillon)
  • salt & pepper
  • 4tsp cooking oil
  • 2tsp olive oil
  • ¼tsp sugar
  • 1TBS butter

Start 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 halve zucchini lengthwise, slice crosswise into 1-inch-thick half-moons. Cut broccoli into bite-size pieces if necessary.

Form meatloaves:

In a medium bowl, gently combine beef, ¼ cup panko, 1 tsp garlic powder, ½ tsp salt, and pepper.

Form into two 1-inch-tall loaves.

Roast loaves & carrots:

Place meatloaves on one side of a lightly oiled baking sheet.

Tip: Line sheet with foil first for easier cleanup.

Toss carrots on empty side with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until meatloaves are cooked through and carrots are browned and tender, 22-25 minutes.

Or place broccoli on a quarter-sheet pan, drizzle with oil and season with a pinch of salt and pepper. Roast on the middle rack of the oven until browned and tender, 15-20 minutes.

TIP: Love extra crispy veggies? Once meatloaves are done, remove from sheet and continue roasting carrots for 2- to 3-minutes more.

Finish prep & cook veggies:

While everything roasts, halve, peel, and thinly slice onion. Pick parsley leaves from stems, roughly chop leaves.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring, until softened and lightly browned, 5- to 7-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Add a large drizzle of oil to same pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 6- to 9-minutes.

Tip: Lower heat and add a splash of water if onion begins to brown too quickly.

Make sauce:

Add 2 TBS cream cheese, stock concentrate, ½ cup water, and ¾ tsp sugar to pan with onion, cook until thickened, 1- to 3-minutes more.

Turn off heat, stir in 1 TBS butter and a pinch of chopped parsley. Taste and season with salt and pepper.

Finish & serve:

Carefully toss green vegetable and carrots together with ½ tsp sumac.

Divide meatloaves and carrots & green vegetable between plates. Spoon caramelized onion sauce over meatloaves, garnish with remaining chopped parsley. Serve.

Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

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with Apple Pan Sauce, Scallion Mashed Potatoes & (Brussels Sprouts or Green Beans)

Yield: 2 Servings

Brown Sugar Bourbon Seasoning is a mix of savory smoke and sweetness adds mouthwatering flavor to juicy pork chops.
Prefer your Brussels extra crispy? In step 2, arrange them cut sides down on the baking sheet. The flat sides provide more surface area for browning, which allows for deeper caramelization and crispier sprouts. Try this technique again the next time you roast potatoes.

  • 12oz red potatoes
  • 2scallions
  • 1TBS chicken stock concentrate
  • 8oz Brussels sprouts or 6 oz green beans
  • 1apple
  • 10oz pork chops
  • 11g brown sugar bourbon seasoning (McCormick’s Grill Mates)
  • salt and pepper
  • 2TBS sour cream
  • 1tsp olive oil
  • 2tsp cooking oil
  • ½tsp sugar
  • 2TBS butter

Cook potatoes:

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

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 tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Roast sprouts & prep:

While potatoes cook, trim and halve Brussels sprouts lengthwise.

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

Roast until lightly browned, 20-25 minutes.

-or-

Roast beans & prep:

While pork cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until lightly browned, 12-15 minutes.

Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook pork:

Pat pork dry with paper towels and season all over with Brown Sugar Bourbon Seasoning.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. Turn off heat, transfer pork to a plate. Wipe out pan.

Make pan-sauce:

Heat 1 TBS butter and a drizzle of oil in pan used for pork over medium-high heat.

Add apple and scallion whites, season with salt and pepper.

Cook, stirring occasionally, until golden, 4-6 minutes.

Stir in stock concentrate, ½ cup water, and ½ tsp sugar.

Cook until sauce has thickened, and apple is tender, 5-7 minutes.

In the last 2 minutes of cooking, return pork to pan until warmed through.

Season with salt and pepper. Turn off heat.

Mash potatoes:

Mash potatoes until mostly smooth.

Stir in scallion greens, sour cream, 1 TBS butter, and a splash of reserved potato cooking liquid.

Season with salt and pepper. Keep covered until ready to serve.

TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Serve:

Divide pork, mashed potatoes, and (Brussels sprouts or beans) between plates. Top pork with apple pan-sauce and serve.

Creamy Lemon-Herb Pork Chops

Creamy Lemon-Herb Pork Chops

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with Balsamic-Glazed Brussels Sprouts & Carrots

Yield: 2 Servings

Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. For a side, roasted carrots and Brussels sprouts drizzled in a balsamic glaze.

Prep: 10 Cook: 35

  • 8oz Brussels sprouts
  • 1lemon
  • 1oz chicken stock concentrate
  • 5tsp balsamic glaze
  • 9oz carrots
  • 1clove garlic
  • 1TBS Italian seasoning
  • 10oz pork chops
  • 2TBS cream cheese
  • 2TBS crème fraîche
  • salt & pepper
  • 5tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. Heat a large 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.

Tip: Press pork down with a spatula to ensure even browning. Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water, stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2- to 3-minutes. Remove pan from heat. Whisk in crème fraîche, 1 TBS butter, and a pinch of lemon zest until combined. Season with salt and pepper.

Glaze veggies:

Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

Finish & serve:

Slice pork crosswise. Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.