Brown Sugar Bourbon Pork Chops

🥘 Ingredients

• Chicken Stock Concentrate
  2 unit
• apple
  1 unit
• black pepper
• brown sugar bourbon seasoning
  2 unit
• brussels sprouts
  12 oz
• butter
  1 tbsp
• olive oil
• pork chops
  10 oz
• potatoes
  24 oz
• scallions
  1 unit
• sour cream
  4 tbsp
• sugar
  1/2 tsp
• water
  1/2 c

🍳 Cookware

• medium pot
• baking sheet
• large pan
• pan

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all 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.

   potatoes: 24 oz
2. 

   2

   While potatoes cook, trim and halve brussels sprouts . Toss on a baking sheet with a large drizzle of olive oil , salt, and black 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.

   brussels sprouts: 12 oz, olive oil, black pepper, apple: 1 unit, scallions: 1 unit
3. 

   3

   Pat pork chops dry with paper towels; pierce all over with a fork. 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 TIPS per side. Turn off heat. Transfer pork to a plate; wipe out pan. If pork begins to brown too quickly, reduce heat to medium.

   pork chops: 10 oz, brown sugar bourbon seasoning: 2 unit
4. 

   4

   Heat butter and a drizzle of oil at pan . Add apple and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. Add Chicken Stock Concentrate , water , and sugar . Cook until sauce is thickened and apple is tender, 5-7 minutes. In the last 2 minutes, return pork to the pan until warmed through. Season with salt and pepper. Turn off heat. For 4 servings, use 2 tBSP butter, 3/4 cup water, and 1 tsp sugar.

   butter: 1 tbsp, Chicken Stock Concentrate: 2 unit, water: 1/2 c, sugar: 1/2 tsp
5. 

   5

   Mash potatoes until mostly smooth. Mix in scallion greens, sour cream , the reserved amount of cooking liquid, and salt and pepper to taste. If needed, add more reserved potato cooking liquid a splash at a time until the potatoes are smooth and creamy.

   sour cream: 4 tbsp
6. 

   6

   Divide pork, mashed potatoes, and Brussels sprouts between plates. Spoon apple pan sauce over pork and serve.