Brown Sugar Bourbon Pork Chops with Apple Pan Sauce and Scallion Mashed Potatoes

These brown sugar bourbon pork chops are the perfect weeknight dinner-quick, satisfying and packed with flavor. The pork is seasoned with a sweet and savory brown sugar bourbon spice blend, then seared until golden and juicy. A buttery apple pan sauce adds a tangy-sweet finish that complements the meat beautifully.

On the side, creamy mashed potatoes get a fresh twist with sliced scallions, while roasted Brussels sprouts bring a crispy, caramelized contrast. This complete meal is sure to become a family favorite.

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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 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 tablespoon 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 teaspoon 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 tablespoon 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 cooking liquid a splash at a time until smooth and creamy.
6. Divide pork, mashed potatoes and Brussels sprouts between plates. Top pork with apple pan sauce and serve.

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 ensure they are cooked through.

What can I substitute for brown sugar bourbon seasoning?

You can make your own blend with 1 tablespoon brown sugar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder and a pinch of cayenne pepper.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The mashed potatoes will still be creamy with extra potato cooking liquid.