Caramelized Bourbon Pork Chops with Apple Pan Sauce, Scallion Mashed Potatoes and Roasted Brussels Sprouts

These caramelized bourbon pork chops are the perfect balance of sweet and savory. Coated in a brown sugar bourbon seasoning, they develop a gorgeous crust when pan-seared, then get topped with a luscious apple pan sauce made with butter, stock and a touch of sugar. The result is tender, juicy pork with a rich, glossy finish.

On the side, creamy mashed potatoes get a fresh lift from sliced scallions, while roasted Brussels sprouts add a crispy, nutty contrast. Everything comes together in about 35 minutes, making this an impressive yet achievable meal for any night of the week.

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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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place 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 ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. While potatoes cook, 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 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 pork begins to brown too quickly, reduce heat to medium. Turn off heat; 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 has thickened and apple is tender, 5-7 minutes. In the last 2 minutes, return pork to pan until warmed 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 until ready to serve. If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.
6. Divide pork, mashed potatoes and Brussels sprouts between plates. Top pork with apple pan sauce and serve. Pork is fully cooked when internal temperature reaches 145°F.

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 reach an internal temperature of 145°F.

Can I make this recipe dairy-free?

You can substitute the butter with a plant-based alternative and use dairy-free sour cream. The flavor will be slightly different but still delicious.

What can I use instead of brown sugar bourbon seasoning?

Mix 1 tablespoon brown sugar with ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper and a pinch of cayenne for a similar sweet-spicy profile.