• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-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 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

• While potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast until lightly browned, 20-25 minutes. • Meanwhile, halve, core, and dice apple into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• 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. TIP: If pork begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a plate. Wipe out pan. **Swap in chicken for pork.**

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in 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, 1⁄2 cup water (3⁄4 cup for 4), and 1⁄2 tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes. • In the last 2 minutes of cooking, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.

• Mash potatoes until mostly smooth. • Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

• Divide pork, mashed potatoes, and Brussels sprouts between plates. Top pork with apple pan sauce and serve.