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

Pork chops are a weeknight hero: quick, satisfying and endlessly versatile. This recipe takes them to the next level with a sweet-and-savory brown sugar bourbon seasoning that creates a gorgeous crust when seared. A buttery apple pan sauce adds a tangy-sweet finish that perfectly complements the rich pork.

On the side, crispy roasted Brussels sprouts and creamy mashed potatoes flecked with scallions round out the meal. It’s a flavor-packed dinner that comes together in under an hour-perfect for busy evenings when you want 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

12 ounce Pork ChopsView 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

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1-inch chunks. Trim and halve Brussels sprouts. Core and dice apple into 1/2-inch pieces. Thinly slice scallions, separating white and green parts.
2. Toss Brussels sprouts on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and crispy, about 20-25 minutes.
3. Meanwhile, place potatoes in a pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to pot.
4. Pat pork chops dry with paper towels. Season all over with brown sugar bourbon seasoning, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Sear pork chops until golden and cooked through, about 4-5 minutes per side (depending on thickness). Transfer to a plate and tent with foil.
5. In the same skillet, add diced apple and cook for 1-2 minutes until slightly softened. Stir in chicken stock concentrate, 1/4 cup water and any accumulated juices from the pork. Simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in 1 tablespoon butter until melted. Season with salt and pepper.
6. Mash the cooked potatoes with sour cream, sliced scallion greens, salt and pepper until creamy. Adjust consistency with a splash of milk if needed.
7. Serve pork chops with apple pan sauce, scallion mashed potatoes and roasted Brussels sprouts on the side.

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.

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

Greek yogurt or buttermilk can be used instead of sour cream for a similar tangy creaminess.

Can I make this recipe ahead?

The mashed potatoes and roasted Brussels sprouts can be made a day ahead and reheated. Cook the pork chops fresh for best results.