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. A sweet and savory brown sugar bourbon spice coats the chops, which are seared to perfection and finished with a buttery apple pan sauce. The combination of tender meat, tangy apples and warm spices is simply irresistible.

On the side, crispy roasted Brussels sprouts and creamy scallion-flecked mashed potatoes round out the meal. It’s a balanced, hearty dinner that comes together in under an hour. Perfect for a cozy fall evening or any night you crave something special without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry all produce.
2. Cut the potatoes into 1-inch cubes. Place them in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, trim the Brussels sprouts and halve them lengthwise. Toss with a drizzle of oil, salt and pepper on a baking sheet. Roast until tender and crispy, about 20-25 minutes, flipping halfway.
4. Pat the pork chops dry with paper towels. Season all over with the brown sugar bourbon seasoning. Set aside.
5. Thinly slice the scallions, separating white and green parts. Core and dice the apple into ½-inch pieces (no need to peel).
6. In a large skillet, heat a drizzle of oil over medium-high heat. Add the pork chops and sear until golden brown and cooked through, about 4-5 minutes per side (internal temperature should reach 145°F). Transfer to a plate and tent with foil to rest.
7. Reduce heat to medium. Add the white parts of the scallions and the diced apple to the skillet. Cook, stirring, for 1-2 minutes until softened. Stir in the chicken stock concentrate and ¼ cup water, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in 1 tablespoon butter until melted. Season with salt and pepper to taste.
8. Mash the cooked potatoes with sour cream and the green parts of the scallions. Season with salt and pepper to taste.
9. Serve the pork chops with the apple pan sauce spooned over the top, alongside the scallion mashed potatoes and roasted Brussels sprouts.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for brown sugar bourbon seasoning?

Mix 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch of cayenne for a similar flavor.

Can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and substitute butter with a plant-based margarine or omit it from the sauce.