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

These brown sugar bourbon pork chops are a weeknight dinner that feels anything but ordinary. The chops are seasoned with a sweet-savory brown sugar bourbon blend, then pan-seared to perfection and finished with a luscious apple pan sauce. Paired with crispy roasted Brussels sprouts and creamy mashed potatoes flecked with scallions, this meal is a complete crowd-pleaser.

The magic lies in the balance of flavors: the smoky-sweet bourbon rub, the tart-sweet apple sauce and the rich, buttery potatoes. Best of all, it comes together in under 40 minutes, making it perfect for a special dinner any day of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim and halve Brussels sprouts. Core and dice apple into ½-inch pieces. Thinly slice scallions, separating white and green parts.
2. Toss Brussels sprouts on a baking sheet with olive oil, salt and pepper. Roast until tender and crispy, about 20 minutes.
3. Meanwhile, place potatoes in a medium pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to pot.
4. While potatoes cook, pat pork chops dry with paper towels. Season all over with brown sugar bourbon seasoning (use all). Heat cooking oil in a large skillet over medium-high heat. Add pork chops and cook until browned and cooked through, 4-6 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add diced apple and cook, stirring, until softened, 2-3 minutes. Stir in chicken stock concentrate, ¼ cup water and sugar. Simmer until slightly thickened, 2 minutes. Remove from heat and swirl in remaining 1 tablespoon butter until melted. Season with salt and pepper.
6. Mash potatoes with sour cream, scallion whites and a splash of water (or milk) until creamy. Season with salt and pepper.
7. Serve pork chops with apple pan sauce, mashed potatoes and roasted Brussels sprouts. Garnish with scallion greens.

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.

What can I substitute for brown sugar bourbon seasoning?

Mix 1 tablespoon brown sugar with ½ teaspoon smoked paprika, ½ teaspoon garlic powder and a pinch of cayenne.

Can I make this recipe dairy-free?

Use dairy-free butter and sour cream alternatives. The taste will vary slightly.