Brown Sugar Bourbon Pork Chops with Apple Pan Sauce, Scallion Mashed Potatoes and Brussel Sprouts

Brown Sugar Bourbon Pork Chops with Apple Pan Sauce, Scallion Mashed Potatoes and Brussel Sprouts  

(modified from Hello Fresh; makes 2 servings; a great meal for the fall)  


12 oz potatoes  

8 oz Brussel sprouts  

1 apple  

2 scallions  

(2) 5 oz pork chops  

McCormick Grill Mates brown sugar bourbon seasoning  

1 Tbsp Better Than Bouillon Reduced Sodium Base Roasted Chicken  

1 ½ Tbsp sour cream  

Salt, pepper, olive oil, sugar and butter  


  1. 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. Drain and return potatoes to pot. Keep covered off heat until ready to mash.  
  1. While potatoes cook, trim and halve Brussel sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, and a small amount of salt and pepper. Roast until lightly browned – 20-25 minutes. Meanwhile, cut apple (avoiding core) and dice into ¼ inch pieces. Trim and thinly slice scallions separating whites from greens.   
  1. Pat pork chops dry with paper towel and season front and back with as much or as little brown sugar bourbon seasoning as you want. Heat a drizzle of olive oil in a medium pan over medium high heat. Add pork chops and cook until browned and cooked through – 4-6 minutes per side. Turn off heat; transfer pork chops to aluminum foil.   
  1. Heat 1 Tbsp butter in pan used for pork chops over medium high heat. Add apple and scallion whites; season with a small amount of salt and pepper. Cook, stirring occasionally, until golden – 4-6 minutes. Stir in roasted chicken base, ½ cup water, and ½ tsp sugar. Cook until sauce has thickened and apple is tender – 5-7 minutes. In the last 2 minutes of cooking, return pork chops to pan until warmed through. Turn off heat.  
  1. Mash potatoes with a potato masher until mostly smooth. Stir in scallion greens, sour cream, and 1 Tbsp butter. Season with small amount of salt and pepper. Keep covered until ready to serve.   
  1. Divide pork chops, mashed potatoes, and Brussel sprouts between 2 plates. Top pork chops with apple pan sauce and serve.   


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