• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and halve Brussels sprouts lengthwise. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to a plate. Wipe out pan. **Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. (No need to transfer to a baking sheet!)**

• Toss Brussels sprouts in a large bowl with a drizzle of oil, salt, and pepper. Spread out on one side of a baking sheet. Roast 5 minutes. • Add pork to empty side of sheet. (For 4 servings, toss Brussels sprouts on a second sheet; roast pork on middle rack and Brussels sprouts on top rack.) Roast on middle rack until pork is cooked through and Brussels sprouts are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Carefully toss Brussels sprouts with lemon zest. **Skip roasting chicken; spread Brussels sprouts across entire sheet.**

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and 1⁄4 cup water (1/3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Slice pork crosswise. • Divide pork, mashed potatoes, and Brussels sprouts between plates. Drizzle pork with sauce. Serve with lemon wedges on the side. **Slice chicken crosswise.** ***Chicken is fully cooked when internal temperature reaches 165°.***