Ancho Cherry Glazed Pork Chops

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.Peel potatoes if desired; dice into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Place potatoes 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. Return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Meanwhile, pat pork* dry with paper towels and season all over with salt, pepper, garlic powder, and half the chili powder (you'll use the rest later).Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly.Turn off heat; transfer pork to a cutting board to rest. Remove any burnt bits from pan if necessary (but leave any browned bits for flavor!).

Heat a drizzle of oil in pan used for pork over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Stir in ¼ cup plain water (⅓ cup for 4 servings), stock concentrate, jam, and remaining chili powder. Cook, stirring constantly and scraping up any browned bits from bottom of pan, until thickened, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.

Thinly slice pork crosswise.Divide pork, mashed potatoes, and Brussels sprouts between plates in separate sections. Spoon ancho-cherry sauce over pork. Garnish with scallion greens. Serve.