Pan-Seared Pork Chops with Brown Sugar Bourbon Apple Sauce and Honey Dijon Salad

These pan-seared pork chops are anything but ordinary. Coated in a sweet and savory brown sugar bourbon seasoning, they develop a beautiful crust when seared, then get finished with a luscious apple pan sauce made with butter, chicken stock and a touch of sugar. The result is tender, juicy pork with a glossy, flavorful topping that perfectly balances sweet and savory.

On the side, roasted green beans add a crisp, earthy contrast, while a simple honey Dijon salad with mixed greens and crunchy walnuts brings brightness and a tangy finish. This complete meal comes together in under 30 minutes, making it an ideal choice for a satisfying weeknight dinner that feels special.

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Ingredients

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView 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 Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 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

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Set aside until ready to roast in step 3.
2. Pat pork chops 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, transfer baking sheet with green beans to oven. 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 TBSP 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 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. In a medium bowl, toss mixed greens and walnuts with honey Dijon dressing (start with half and add more if desired).
6. Divide pork, salad and green beans between plates. Top pork with apple pan sauce. Garnish with scallion greens 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 the brown sugar bourbon seasoning?

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

Can I prepare the green beans differently?

Absolutely. You can sauté them in a pan with olive oil over medium-high heat for 5-7 minutes instead of roasting.