Chicken & Apple Rosemary Pan Sauce
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
Friends, these are not your average pork chops. In fact, our chefs gave ’em a restaurant-worthy makeover, transforming them to something above and beyond. The chops are seared to perfection, and drizzled with an ultra-savory, rosemary-flecked apple pan sauce. The sides are just as impressive. We’re serving up creamy mashed potatoes and roasted Brussels sprouts to round everything out. Get ready for maximum dinnertime deliciousness.
Ingredients
1 unit
Apple
¼ ounce
Rosemary
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
8 ounce
Brussels Sprouts
12 ounce
Potatoes
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve and core apple; dice one half into ¼-inch pieces (dice whole apple for 4 servings). Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.
• Stir stock concentrate, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4) into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender and liquid has reduced, 8-10 minutes. • Turn off heat; stir in half the mustard (all for 4) and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. • Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.
• Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.
• While Brussels sprouts roast, 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 potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed. • Keep covered off heat until ready to serve.
• While potatoes cook, pat pork dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in pan used for sauce over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Swap in chicken for pork; cook until cooked through, 3-5 minutes per side.
• Divide Brussels sprouts, mashed potatoes, and pork between plates. Top pork with apple pan sauce and serve. TIP: If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water; cook over medium heat, stirring, until warm.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the apple rosemary sauce, calling it "delicious" and "incredible"; some found it complemented the chicken well 🍲.
- Ease of prep: Several noted the recipe took longer than expected; some found juggling multiple components challenging.
- Suggestions: Consider starting potatoes first, then Brussels sprouts, for better timing; some preferred less mustard in the sauce.
- Leftovers: The sauce was versatile - some enjoyed it on potatoes and vegetables too.
- Portions: Several wanted more Brussels sprouts; a few found the chicken pieces small.
Reviews from our home cooks
This sauce. THE SAUCE. I used potato water instead of regular water, and a bit more rosemary than the recipe called for. And then I had some extra sauce so I put it on my mashed potatoes and I saw god. It's so good. I'm going to go try and see what else this sauce will pair with!!!
In hindsight I would start the potatoes first, then prep and put the brussel sprouts in the oven next and then start the pan sauce. The order on the directions started the pan sauce first, which by the time the rest of the food is done, it is cold and needs to be reheated, which it tells you to do, but I think that could be avoided. I will definitely order this one again.
I loved learning how to make the apple rosemary sauce, but I thought the amount of supplied Brussels sprouts was a bit skimpy, so I doubled the amount by supplementing with Brussels sprouts we already had on had in the house. I probably could have made the whole 4-person amount of sauce and stored the extra for a future meal, but I didn't think of that.
I was worried the apple rosemary sauce would be too sweet, but it wasn't at all. It was savory and delicious. I always add some more ingredients to the mashed potatoes though, because the suggested recipe is bland.
The apple rosemary sauce is incredible and simple to prepare. The way the Brussels sprouts are prepped is so simple and they taste incredible.
I liked the combination of rosemary and apple. My recipe was for 2 servings, but i used the entire apple because I didn't want to waste the other half. It turned out great!🤩
Wasn't sure how the rosemary & apple would work together for the sauce but it was very good and everything was super flavorful.
The brussel sprouts were delicious. This dish just seemed to have too much going on with it. Something in the oven, two different pots on the stove. I ended up spending an hour on it and didn't mash the potatos as at that point I was tired of cooking and just had them as they were. Which did come out well, just not as advertised haha. I also think the Apple Rosemary pan sauce was good on its own, but would be better served in a different recipe, I didn't feel it added much.
More apple rosemary sauce and more Brussels Sprouts. The serving we had was 3.5 Brussels sprouts/serving which is less than half of the serving pictured above.
