Orange-Glazed Pork with Beet and Potato Mash
- 1½ lb Yukon gold potatoes, peeled and quartered (approximately 4–5)
- 2 large beets, peeled and cubed
- ¼ cup sour cream
- 2 Tbsp butter
- Salt and pepper
- Zest of 1 large orange
- Juice from 1 large orange or 3 Tbsp
- 2 Tbsp grainy Dijon mustard
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 pork chops
Prep and Cook
- Preheat oven to 375°F. Place beets on a parchment lined baking sheet and roast for 35–45 minutes or until fork tender.
- While beets are cooking, boil potatoes in a large pot of salted water. Cook until tender, drain, and return to pot. Cover with a lid.
- Whisk together orange zest, juice, Dijon mustard and vinegar. Season with salt and pepper. Set aside.
- Season pork chops with salt and pepper. Melt butter in a skillet over medium heat. Add olive oil and swirl pan to combine. Brown the pork chops, cooking each side for approximately 4 minutes. When the pork chops are cooked through, transfer them to a plate.
- Pour orange mixture into the pan and scrape the browned bits from the bottom of the skillet. Turn heat to high and bring to a boil, reducing the sauce by half. Lower heat and add the pork chops back to the pan, turning once to coat both sides in the glaze.
- When the beets are done roasting, add to the potatoes and mash well. Mix in sour cream and butter, and season with salt and pepper.