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

These pork chops are a dinner winner every time. They’re satisfying, speedy and versatile, but this version takes them to the next level. Sweet and savory come together beautifully: tender chops are coated in a brown sugar bourbon spice blend, seared until golden and topped with a buttery apple pan sauce.

Roasted green beans and scallion-flecked mashed potatoes round out the meal perfectly. The combination of flavors and textures is absolutely irresistible-prepare for a flavor explosion!

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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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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

1 teaspoon Olive OilView 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 in step 5.
2. While potatoes cook, pat pork dry with paper towels. 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 browns too quickly, reduce heat to medium.) Turn off heat; transfer pork to a plate. Wipe out pan.
3. While pork cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on middle rack until lightly browned, 12-15 minutes. Meanwhile, halve, core and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
4. Melt 1 tablespoon butter in the pan used for pork 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 thickens 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. If needed, add more cooking liquid a splash at a time until smooth and creamy.
6. Divide pork, mashed potatoes and green beans 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 tenderloin medallions work well. Adjust cooking time as needed to ensure they reach 145°F internally.

What can I substitute for brown sugar bourbon seasoning?

You can make your own by mixing brown sugar, smoked paprika, garlic powder, onion powder and a pinch of cayenne. Adjust to taste.

Can I prepare this dish ahead of time?

The mashed potatoes and green beans can be made ahead and reheated. The pork and apple sauce are best made fresh, but leftovers can be stored in the fridge for up to 2 days.