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Glazed Pork with Carrots and Potatoes

This stick-to-your-ribs dinner keeps things simple and classic with buttery mashed potatoes, sweet carrots, and meaty chops.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
680 calories per serving


> 8 medium carrots
> 1 (24 oz) pkg Nature's Promise Yukon Gold Mashed Potatoes
> 1 lemon
> 1/4 cup apricot jam
> 2 sprigs fresh thyme
> 1 tbsp olive oil
> 4 bone-in pork chops
> 1/4 cup low-sodium chicken broth
> 2 tbsp butter


Peel the carrots and halve lengthwise. Place carrots in an 8x8-inch glass baking dish with 2 tbsp water. Cover with plastic wrap. Poke a few holes in plastic. Microwave 5-6 min., until tender. Prepare the mashed potatoes according to package directions.
Meanwhile, grate zest and squeeze juice from the lemon into a small bowl. Add jam and thyme. Whisk to combine. Season the pork chops with salt (in moderation) and pepper. In a large skillet, heat the oil on medium-high. Add pork chops and cook 2-3 min. per side, until internal temperature reaches 145°F. Transfer to a plate and cover loosely with foil.
To the same skillet, add broth and heat to a simmer, scraping up any browned bits. Add butter and jam mixture. Whisk to combine. Reduce heat to medium-low. Add carrots and cook 3 min., shaking pan occasionally. Serve pork with carrots and mashed potatoes. Spoon any remaining sauce from skillet over pork.

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