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
12 ounce
Potatoes
2 tablespoon
Sour Cream
12 ounce
Pork Chops
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
¼ ounce
Rosemary
1 unit
Apple
2 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Olive Oil
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.
