Smoky Cinnamon Pork Chops with Apple Carrot Slaw and Creamy Mashed Potatoes

If you’re craving something hearty and satisfying, this recipe delivers. Pork chops are seasoned with a warm blend of cinnamon and smoked paprika, then roasted until tender. A sweet cherry jam sauce adds a glossy finish that balances the savory spices perfectly.

On the side, creamy mashed potatoes provide comfort, while a crisp apple and carrot slaw with a tangy dressing keeps everything bright and fresh. It’s a complete meal that feels special but comes together easily.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

3 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, stir together mayonnaise and 4 teaspoons vinegar (reserve remaining vinegar for later). Add shredded carrots to the bowl and toss to coat. Set aside.
2. Cut potatoes into 1-inch pieces and place in a medium pot. Add enough water to cover by 1 inch. Cover and bring to a boil, then reduce heat to medium. Cook until easily pierced with a knife, about 15 minutes. Scoop out and reserve ¼ cup cooking water, then drain potatoes and return to pot.
3. Rub pork chops with a drizzle of olive oil. Season generously with salt and pepper. Set aside ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub the remaining spice all over the pork. Place pork on a baking sheet and roast until desired doneness, 13-15 minutes. Let rest 5 minutes before serving.
4. Meanwhile, quarter and core the apple, then thinly slice. Add to the bowl with carrots and toss to combine. Stir in half the sliced scallions. Season with salt and pepper. To the bowl with reserved spice, add 3 tablespoons cherry jam, ½ teaspoon water and ½ teaspoon vinegar (you’ll have leftover jam and vinegar). Stir to combine. Microwave on high until warm, about 45 seconds. Add ½ tablespoon butter and stir until melted. Season with salt and pepper.
5. Mash the drained potatoes in the pot with a potato masher or fork until smooth. Stir in sour cream, remaining scallions and reserved cooking water. Season with salt and pepper. For extra richness, stir in a pat of butter if desired.
6. Divide pork between plates along with mashed potatoes and slaw. Drizzle the cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

What can I substitute for cherry jam?

Any berry jam, such as raspberry or strawberry, can be used as a substitute.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw up to a few hours in advance. Keep it refrigerated and toss again before serving.