with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors... big time. Sweet and savory is the name of the game here. Tender chops are coated in brown sugar bourbon spice (which is all kinds of savory-sweet in and of itself), then seared and topped with a buttery apple pan sauce. Crispy roasted Brussels sprouts and scallion-flecked mashed potatoes pair perfectly with the main event. Winner, winner, pork chop dinner!
Allergens
Utensils
Tags
Potatoes
12 ounce
Apple
1 unit
Pork Chops
10 ounce
Sour Cream
1.5 tablespoon
Brussels Sprouts
8 ounce
Scallions
2 unit
Chicken Stock Concentrate
1 unit
Olive Oil
1 teaspoon
Cooking Oil
2 teaspoon
Sugar
0.5 teaspoon
Butter
2 tablespoon
Salt
Pepper
Brown Sugar Bourbon Seasoning
10.8 g
• 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.
• 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.
650
kcal
Calories
32
g
Fat
13
g
Saturated Fat
60
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
1450
mg
Sodium
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