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

These pork chops are anything but ordinary. Rubbed with a blend of smoked paprika and cinnamon, they develop a warm, aromatic crust as they roast. A quick cherry jam sauce adds a touch of sweetness that balances the savory spice, while the creamy mashed potatoes and crisp apple carrot slaw round out the plate.

This dish is all about contrast: tender meat, silky potatoes and a crunchy, tangy slaw. It’s a satisfying meal that feels special enough for a weekend dinner but comes together easily on a weeknight.

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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

1.5 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the middle. Wash and dry all produce. Trim and thinly slice the scallions. In a medium bowl, whisk together the mayonnaise and 4 teaspoons of white wine vinegar. Add the shredded carrots and toss to coat. Set aside.
2. Cut the 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. Reserve ¼ cup of the cooking water, then drain the potatoes and return them to the pot.
3. Rub the pork chops with olive oil and 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 the chops on a baking sheet and roast until cooked through, 13-15 minutes. Let rest for 5 minutes before serving.
4. Meanwhile, quarter and core the apple, then thinly slice. Add the apple to the bowl with the carrots and toss to combine. Stir in half of the sliced scallions. Season with salt and pepper. To the reserved spice in the small bowl, add the cherry jam, ½ teaspoon water and ½ teaspoon white wine vinegar. Stir to combine. Microwave on high until warm, about 45 seconds. Add the butter and stir until melted. Season with salt and pepper.
5. Mash the drained potatoes with a potato masher or fork until smooth. Stir in the sour cream, remaining scallions and the reserved cooking water. Season with salt and pepper. For extra richness, stir in an additional pat of butter if desired.
6. Divide the pork chops among plates. Serve with the mashed potatoes and apple carrot slaw. Drizzle the cherry sauce over the pork and enjoy.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless loin chops work well. Adjust cooking time as needed.

Can I make the slaw ahead of time?

The slaw is best made fresh, but you can prep the ingredients (shred carrots, slice apple) up to a day in advance and toss with dressing just before serving.

What can I substitute for cherry jam?

Any fruit jam like raspberry, strawberry or apricot would work. Adjust sweetness to taste.