Pork Chops & Apple Rosemary Pan Sauce
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Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

with Mashed Potatoes & Roasted Brussels Sprouts

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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 unit


¼ ounce


1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

8 ounce

Brussels Sprouts

12 ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Pork Chops

Not included in your delivery



1 tablespoon

Olive Oil

1 teaspoon


2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories620 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate54 g
Sugar13 g
Dietary Fiber8 g
Protein33 g
Cholesterol125 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Medium Bowl
Baking Sheet
Medium Pot
Potato Masher
Paper Towel


Prep & Cook Apple

• 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.

Make Sauce

• 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.

Roast Sprouts

• 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.

Make Mashed Potatoes

• 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.

Cook Pork

• 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 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.

Pork is fully cooked when internal temperature reaches 145°.