Brown Sugar Bourbon Pork Chops

🥘 Ingredients

• Brown Sugar Bourbon Seasoning
  1½ tbsp
• apple
  1 medium
• black pepper
  ½ tsp
• brussels sprouts
  1½ cups
• butter
  1 tbsp
• chicken stock concentrate
  1 tsp
• olive oil
  2 tbsp
• pork chops
  2 pieces
• potatoes
  2 medium
• salt
  1 tsp
• scallions
  2 stalks
• sour cream
  ¼ cup
• sugar
  ½ tsp
• water
  ½ cup

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   potatoes sour cream pork chops brussels sprouts chicken stock concentrate Brown Sugar Bourbon Seasoning apple scallions salt black pepper olive oil butter water sugar

   potatoes: 2 medium, sour cream: ¼ cup, pork chops: 2 pieces, brussels sprouts: 1½ cups, chicken stock concentrate: 1 tsp, Brown Sugar Bourbon Seasoning: 1½ tbsp, apple: 1 medium, scallions: 2 stalks, salt: 1 tsp, black pepper: ½ tsp, olive oil: 2 tbsp, butter: 1 tbsp, water: ½ cup, sugar: ½ tsp
2. 

   2

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all 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.
3. 

   3

   While potatoes cook, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast 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.
4. 

   4

   Pat pork dry with paper towels; prick all over with a fork or knife. 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. Turn off heat; transfer pork to a plate. Wipe out pan. If the pork begins to brown too quickly, reduce heat to medium.
5. 

   5

   Heat 1 TBSP butter 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 chicken stock concentrate, ½ cup water, and ½ tsp sugar. Cook until sauce is thickened and apple is tender ⏱️ 5-7 minutes . In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
6. 

   6

   Mash potatoes until mostly smooth. Stir in scallion greens, sour cream, 1 TBSP butter, and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.
7. 7

   Divide pork, mashed potatoes, and Brussels sprouts between plates. Top pork with apple pan sauce and serve.