Brown Sugar Bourbon Apple Pork Chops

🥘 Ingredients

• apple
  1 unit
• brown sugar bourbon seasoning
  21.6 g
• butter
  4 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• green beans
  12 oz
• olive oil
  1 tsp
• pepper
• pork chops
  20 oz
• potatoes
  24 oz
• salt
• scallions
  2 unit
• sour cream
  3 tbsp

🍳 Cookware

• medium pot
• strainer
• large pan
• baking sheet

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover the potatoes by 2 inches. Bring to a boil and cook until tender, ⏱️ 20 minutes . Reserve 1/2 cup potato cooking liquid, then drain with a strainer and return potatoes to the pot. Keep the pot covered off heat until ready to mash.

   potatoes: 24 oz
2. 

   2

   While potatoes cook, pat pork chops dry with paper towels; season all over with brown sugar bourbon seasoning . Heat cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, ⏱️ 6 minutes per side. If the pork begins to brown too quickly, reduce heat to medium. Turn off heat; transfer pork to a plate and wipe out the pan.

   pork chops: 20 oz, brown sugar bourbon seasoning: 21.6 g, cooking oil: 1 tsp
3. 

   3

   While pork cooks, trim green beans if necessary. Toss on a baking sheet with olive oil , salt , and pepper . Roast until lightly browned, ⏱️ 15 minutes . Meanwhile, halve, core, and dice apple into 1/4-inch pieces. Trim and thinly slice scallions , separating whites from greens.

   green beans: 12 oz, olive oil: 1 tsp, salt, pepper, apple: 1 unit, scallions: 2 unit
4. 

   4

   Melt butter in the pan used for pork over medium-high heat. Add the apple and scallion whites, and season with salt and pepper. Cook, stirring occasionally, until golden, ⏱️ 5 minutes . Stir in chicken stock concentrate , 1/2 cup water (3/4 cup for 4 servings), and 1/2 tsp Sugar (1 tsp for 4). Cook until apple is tender, ⏱️ 7 minutes . In the last 2 minutes, return pork to the pan to warm through. Season with salt and pepper. Turn off heat.

   butter: 4 tbsp, chicken stock concentrate: 2 unit
5. 

   5

   Mash the potatoes until mostly smooth. Stir in scallions greens, and continue stirring. Add sour cream , the remaining 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved liquid. Season with salt and pepper. Add more cooking liquid if needed a splash at a time until creamy.

   scallions, sour cream: 3 tbsp
6. 

   6

   Divide pork, mashed potatoes, and green beans between plates. Top pork with the pan sauce and serve. Pork is fully cooked when internal temperature reaches 145 degrees.