Seared Pork Chops with Apple Rosemary Pan Sauce, Creamy Mashed Potatoes &Amp; Roasted Brussels Sprouts

These pork chops are anything but ordinary. Seared to golden perfection and finished with a rich, savory apple rosemary pan sauce, they bring restaurant-quality flavor to your home kitchen. The sauce, made with fresh apple, rosemary and a touch of Dijon mustard, perfectly complements the juicy chops.

On the side, creamy mashed potatoes and roasted Brussels sprouts round out the meal for a satisfying, well-balanced dinner. Ready in under an hour, this dish is perfect for a special weeknight meal or a cozy fall dinner.

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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

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Trim Brussels sprouts and halve lengthwise. Core and dice apple into ½-inch pieces. Strip rosemary leaves from stems and finely chop.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, on a baking sheet, toss Brussels sprouts with 2 tsp olive oil, salt and pepper. Roast until tender and browned, about 20 minutes.
4. While sprouts roast, pat pork chops dry with paper towels. Season all over with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden, 3-4 minutes per side. Transfer to a plate.
5. Reduce heat to medium. Add 1 tbsp butter to the skillet. Add diced apple and cook, stirring, until softened, about 2 minutes. Add rosemary and cook 30 seconds. Stir in chicken stock concentrate, Dijon mustard, sugar and ¼ cup water. Bring to a simmer, scraping up any browned bits. Cook until slightly thickened, 2-3 minutes. Return pork chops to skillet, turning to coat in sauce. Cook until heated through, about 1 minute.
6. Mash potatoes with sour cream, 1 tbsp butter, salt and pepper until creamy. Adjust consistency with a splash of milk if needed.
7. Serve pork chops with pan sauce alongside mashed potatoes and roasted Brussels sprouts.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

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

You can use plain Greek yogurt or cream cheese for a similar creamy texture.

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.