---
title: Brown Sugar Bourbon Pork Chops
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/brown-sugar-bourbon-pork-chops-5e7a565a25a74e528e220f61
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Carb Smart
rating: 4.5
rating_count: 45600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-savory combo of brown sugar bourbon seasoning and apple pan sauce with the pork chops.
  - theme: Ease of prep
    text: Some found it more time-consuming than expected, with multiple components to juggle simultaneously.
image: "https://images.recipes.furrysalamander.com/brown-sugar-bourbon-pork-chops.avif"
---
@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}

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.

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.

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.

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.

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.

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