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

These pork chops are anything but ordinary. Perfectly seared and topped with an ultra-savory apple and rosemary pan sauce, they bring restaurant flair to your home kitchen. The sauce is made with fresh apple, rosemary, Dijon mustard and a touch of butter for richness.

On the side, enjoy creamy mashed Yukon Gold potatoes and oven-roasted Brussels sprouts that are browned and tender. This complete meal is satisfying and impressive enough for company, yet simple enough for a weeknight.

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Ingredients

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Halve, core and dice apple into ¼-inch pieces. Strip rosemary leaves from stems; roughly chop leaves until you have 2 tsp (4 tsp for 4 servings). Heat a drizzle of olive oil in a large pan over medium-high heat. Add apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.
2. Stir stock concentrate, ½ cup water (¾ cup for 4 servings) and 1 tsp sugar (2 tsp for 4) into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender and liquid has reduced, 8-10 minutes. Turn off heat; stir in mustard and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.
3. Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 18-22 minutes.
4. While Brussels sprouts roast, 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 potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt and pepper until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
5. While potatoes cook, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in pan used for sauce over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
6. Divide mashed potatoes, Brussels sprouts and pork between plates. Top pork with apple pan sauce. (TIP: If sauce has cooled, reheat in microwave for 30 seconds or add back to pan with a splash of water; cook over medium heat, stirring, until warm.) Serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, sweet-tart apple like Honeycrisp or Fuji works well.

Can I substitute the sour cream in the mashed potatoes?

You can use plain Greek yogurt or milk with extra butter for creaminess.

How do I know when the pork chops are cooked through?

Use an instant-read thermometer; pork is safe at 145°F. The chops should be browned and juices run clear.