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

If you’re looking for a hearty and satisfying meal, these smoky cinnamon pork chops deliver big on flavor. The pork is rubbed with a warm blend of smoked paprika and cinnamon, then roasted until tender. A sweet cherry jam sauce drizzled on top adds a lovely contrast to the savory meat.

On the side, creamy mashed potatoes provide comfort, while a crisp apple and carrot slaw with a tangy dressing keeps everything bright and fresh. This balanced plate is perfect for a cozy dinner at home.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

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

2 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Wash and dry produce. Trim and thinly slice scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons vinegar. Add shredded carrots and toss to coat. Set aside.
2. Dice potatoes into 1/2-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until easily pierced with a knife, about 15 minutes. Reserve 1/4 cup cooking water, then drain potatoes and return to pot.
3. Meanwhile, rub pork chops with olive oil and season generously with salt and pepper. Set aside 1/4 teaspoon of the smoky cinnamon paprika spice blend in a small microwave-safe bowl. Rub remaining spice all over pork. Place pork on a baking sheet and roast until cooked through, 13-15 minutes. Let rest 5 minutes before serving.
4. While pork roasts, quarter, core and thinly slice the apple. Add to the carrot mixture and toss to combine. Stir in half the scallions. Season with salt and pepper. To the reserved spice, add cherry jam and remaining 1/2 teaspoon vinegar. Microwave until warm, about 45 seconds. Add 1 tablespoon 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 sour cream, remaining scallions, reserved cooking water and remaining 1 tablespoon butter. Season with salt and pepper.
6. Divide pork, mashed potatoes and slaw among plates. Spoon cherry sauce over pork.

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?

Yes, prepare the slaw up to a day in advance. Keep it refrigerated and toss again before serving.

What can I substitute for cherry jam?

Any berry jam or preserves, such as raspberry or strawberry, will work nicely.