Brown Sugar Bourbon Chicken
with Apple Pan Sauce, Scallion Mashed Potatoes & Brussels Sprouts
- Milk
Always raising the bar, this week, our chefs amped up pork chop flavors big time! Tender chops are coated in McCormick Grill Mates Brown Sugar Bourbon Seasoning (which is all kinds of savory-sweet), then cooked and topped with a buttery apple pan sauce. Crispy roasted Brussels sprouts and scallion-flecked mashed potatoes pair perfectly with the main event. Winner, winner, pork chop dinner!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Apple
12 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
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.
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 drizzle of olive oil, salt, and pepper. Roast on middle rack 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 and 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. TIP: If pork begins to brown too quickly, reduce heat to medium.
Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken* for pork; cook until cooked through, 3-5 minutes per side.
Heat 1 TBSP butter (2 TBSP for 4 servings) 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 stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes.
In the last 2 minutes of cooking, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
Use pan used for chicken here.
Mash potatoes until mostly smooth.
Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. Keep covered until ready to serve. TIP: 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the brown sugar bourbon seasoning, with some calling it "awesome" and "next level." The apple pan sauce surprised and delighted most.
- Ease of prep: Some found timing tricky with multiple components, but many praised how easy and quick it was to prepare.
- Suggestions: Consider air frying the chicken to avoid splatter. For crispier Brussels sprouts, reduce oven time or try sautéing instead.
- Leftovers: Several mentioned generous portions, with some having enough for leftovers. A few wanted more Brussels sprouts or larger chicken pieces.
- Substitutions: Many enjoyed swapping chicken for pork, though some felt pork might pair better with the apple sauce.
