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
(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
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide pork chops, mashed potatoes, and Brussel sprouts between 2 plates. Top pork chops with apple pan sauce and serve.