Pork Chops with Apple Rosemary Pan Sauce, Mashed Potatoes &Amp; Roasted Brussels Sprouts

These pork chops are anything but ordinary. Seared to perfection and finished with an ultra-savory rosemary-flecked apple pan sauce, they bring a touch of elegance to your dinner table. The sides are equally impressive: creamy mashed potatoes and roasted Brussels sprouts round out this satisfying meal.

Get ready for maximum dinnertime deliciousness with this easy-to-follow recipe that transforms simple ingredients into a memorable feast.

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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

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Trim and halve Brussels sprouts. Core and dice apple into 1/2-inch pieces. Finely chop rosemary leaves.
2. Place potatoes in a pot with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot. Mash with sour cream, 1 tbsp butter and salt to taste. Keep warm.
3. Meanwhile, on a baking sheet, toss Brussels sprouts with a drizzle of oil, salt and pepper. Roast until tender and browned, about 15-20 minutes.
4. Pat pork chops dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Sear pork chops until golden and cooked through, about 4-5 minutes per side. Remove and rest.
5. In the same skillet, add diced apple and cook for 1 minute. Add rosemary, chicken stock concentrate, Dijon mustard, sugar and 1/4 cup water. Simmer until slightly thickened, about 2 minutes. Stir in remaining 1 tbsp butter until melted.
6. Serve pork chops with mashed potatoes and roasted Brussels sprouts. Drizzle apple rosemary pan sauce over the pork.

Recipe Tips

FAQ

Can I use chicken instead of pork chops?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed.

What can I substitute for sour cream in the mashed potatoes?

Greek yogurt or cream cheese are good alternatives.

Can I make this recipe dairy-free?

Use dairy-free butter and sour cream substitutes or omit the butter and use olive oil.