Pork Chops & Apple Rosemary Pan Sauce
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
These, friends, are not your average pork chops. In fact, our chefs gave ’em a restaurant-worthy makeover, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked apple pan sauce. The sides? 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
Yukon Gold Potatoes
2 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Pork Chops
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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 mustard 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, 18-22 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.
• Divide mashed potatoes, Brussels sprouts, and pork between plates. Top pork with apple pan sauce. (TIP: If sauce has cooled, reheat in microwave for 30 seconds or add back to pan with a splash of water; cook over medium heat, stirring, until warm.) Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the apple rosemary pan sauce, calling it delicious and a perfect complement to the juicy pork chops 🍲.
- Ease of prep: Some found it time-consuming with multiple steps, while others said it came together quickly and easily.
- Suggestions: Consider starting the potatoes first for better timing; some preferred less rosemary or mustard in the sauce.
- Portions: Several mentioned small pork chops or not enough Brussels sprouts for the serving size.
- Brussels sprouts: While many enjoyed them roasted, some found them dry or bland and suggested additional seasoning.
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