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

These brown sugar bourbon pork chops are a flavor-packed dinner that’s sure to impress. The pork chops are seasoned with a sweet-savory brown sugar bourbon blend, then pan-seared to perfection. A quick apple pan sauce adds a buttery, tangy finish that complements the meat beautifully.

On the side, creamy scallion mashed potatoes and crispy roasted Brussels sprouts round out the meal. It’s a satisfying, well-balanced plate that feels special enough for a weekend dinner but comes together in under an hour.

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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. 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 on middle rack 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 TBSP 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 tsp 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 TBSP 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. Pork is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or pork loin steaks can be substituted. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

What can I use instead of brown sugar bourbon seasoning?

You can make a substitute by mixing 1 tablespoon brown sugar with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder and a pinch of cayenne pepper.

Can I prepare the mashed potatoes ahead of time?

Yes, you can mash the potatoes and keep them covered in the pot. Reheat gently with a splash of milk or reserved cooking liquid before serving.