Pan-Seared Pork Chops with Sweet Apple Sauce, Mashed Potatoes and Snap Peas

Pork and apples are a classic pairing and this recipe takes it to the next level. Tender, pan-seared pork chops are smothered in a luscious sauce made with chunks of sweet apple and a hint of thyme. The natural sweetness of the fruit perfectly complements the savory pork, creating a dish that feels both comforting and elegant.

On the side, we’ve got creamy mashed potatoes that secretly include cauliflower for an extra serving of veggies-no one will notice! And for a pop of color and crunch, roasted sugar snap peas round out the plate. This meal is simple enough for a weeknight but impressive enough for company.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Wash and dry all produce. Dice potatoes into 1-inch cubes (peel first for a smoother mash). Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return to pot; keep covered.
2. While potatoes cook, trim any tough ends or strings from snap peas. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.
3. Pat pork dry with paper towels; season all over with salt, pepper and ½ teaspoon thyme. 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. Transfer to a plate; wipe out pan.
4. Halve, core and dice apple into ½-inch pieces. Heat 1 tablespoon butter and a drizzle of oil in the same pan over medium heat. Add apple; season with salt and pepper. Cook, stirring occasionally, until golden, 5-7 minutes. Stir in stock concentrate and ½ cup water. Increase heat to medium-high and cook until apple is tender, 3-4 minutes. Turn off heat.
5. Add sour cream and remaining 1 tablespoon butter to the pot with potatoes (reheat briefly over low heat if needed). Mash with a potato masher or fork until mostly smooth. Season with salt and pepper.
6. Divide snap peas, mashed potatoes and pork between plates. Top pork with the apple sauce, making sure to include apple pieces.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, any firm, sweet apple like Gala, Fuji or Honeycrisp works well. Avoid overly tart apples as the sauce may become too sour.

Can I substitute the pork chops with another protein?

Chicken breasts or boneless chicken thighs can be used. Adjust cooking time as needed until the internal temperature reaches 165°F.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.