Orange-Glazed Pork with Beet and Potato Mash

Regular mashed potatoes get a radiant makeover thanks to the addition of beets. Serve this meal close to Halloween, and watch the kids come clamouring for a bloody good dinner they won't forget.

You’ll Need

  • 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.


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