with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
Always raising the bar, this week, our chefs amped up pork chop flavors big time! Tender chops are coated in McCormick Grill Mates Brown Sugar Bourbon Seasoning (which is all kinds of savory-sweet), then cooked 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
Sour Cream
1.5 tablespoon
Potatoes
12 ounce
Brussels Sprouts
8 ounce
Chicken Stock Concentrate
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Apple
1 unit
Scallions
2 unit
Pork Chops
10 ounce
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-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 ½ 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 on middle rack until lightly browned, 20-25 minutes.
Meanwhile, halve, core, and dice apple into ¼-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, ½ cup water (¾ cup for 4), and ½ 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
14
g
Saturated Fat
60
g
Carbohydrate
19
g
Sugar
9
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1430
mg
Sodium
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