Brown Sugar Bourbon Pork Chops with Apple Pan Sauce and Scallion Mashed Potatoes

These pork chops are a weeknight winner-satisfying, speedy and packed with flavor. Coated in a sweet and savory brown sugar bourbon seasoning, they’re seared until golden and topped with a buttery apple pan sauce that takes them over the top.

Crispy roasted Brussels sprouts and creamy scallion-flecked mashed potatoes round out the meal. It’s a balanced, delicious dinner that comes together in under an hour.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

10.8 g Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in the middle. Dice potatoes into ½-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.
2. Trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on middle rack until lightly browned, 20-25 minutes. Meanwhile, halve, core and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. Pat pork chops dry with paper towels and season all over with Brown Sugar Bourbon Seasoning. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. If browning too quickly, reduce heat to medium. Transfer pork to a plate; wipe out pan.
4. Heat 1 tbsp butter and a drizzle of oil in the same pan over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. Stir in stock concentrate, ½ cup water and ½ tsp sugar. Cook until sauce thickens and apple is tender, 5-7 minutes. In the last 2 minutes, return pork to pan to warm through. Season with salt and pepper. Turn off heat.
5. Mash potatoes until mostly smooth. Stir in scallion greens, sour cream, 1 tbsp butter and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered. If needed, add more cooking liquid a splash at a time until smooth and creamy.
6. Divide pork, mashed potatoes and Brussels sprouts between plates. Top pork with apple pan sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

Can I substitute the brown sugar bourbon seasoning?

If you don’t have the seasoning, mix 1 tablespoon brown sugar with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and a pinch of cayenne for a similar sweet and smoky flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.