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

These pork chops are a weeknight winner-satisfying, speedy and packed with flavor. A sweet and savory brown sugar bourbon spice coats the chops, which are seared until golden and finished with a buttery apple pan sauce. The combination of tender meat, caramelized apples and rich sauce is simply irresistible.

On the side, crispy roasted Brussels sprouts and creamy scallion-flecked mashed potatoes round out the meal. Every bite is a perfect balance of sweet, savory and comforting. This dish proves that a gourmet dinner can be on your table in no time.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Dice potatoes into 1/2-inch cubes. Halve Brussels sprouts. Core and dice the apple into 1/2-inch pieces. Thinly slice scallions, separating whites and greens.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Add sour cream and scallion greens. Mash until smooth. Season with salt and pepper. Cover to keep warm.
3. While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt and pepper. Roast until crispy and browned, about 20 minutes, flipping halfway.
4. Pat pork chops dry with paper towels. Season all over with brown sugar bourbon seasoning. Heat a drizzle of oil in a large skillet over medium-high heat. Add pork chops and cook until golden and cooked through, 4-6 minutes per side (internal temperature should reach 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add diced apple to the same skillet and cook, stirring, until softened, 2-3 minutes. Stir in chicken stock concentrate and 1/4 cup water. Cook, scraping up any browned bits, until sauce thickens slightly, 1-2 minutes. Remove from heat and swirl in 1 tablespoon butter until melted.
6. Serve pork chops with apple pan sauce spooned over top. Accompany with scallion mashed potatoes and roasted Brussels sprouts.
7. Garnish with additional scallion greens if desired. Enjoy!

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed to avoid overcooking.

What can I substitute for brown sugar bourbon seasoning?

Mix 1 tablespoon brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder and a pinch of cayenne for a similar sweet-spicy profile.

How do I store leftovers?

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