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Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

with Mashed Potatoes & Roasted Brussels Sprouts
4.5(21.6K)4678 Reviews
Michelle Doll Olson
Michelle Doll OlsonUpdated on February 09, 2026
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Calories
370 kcal
Protein
4g protein
Difficulty
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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

/ per serving
Calories370 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate26 g
Sugar14 g
Dietary Fiber7 g
Protein4 g
Cholesterol30 mg
Sodium360 mg
Potassium570 mg
Calcium70 mg
Iron2 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
Strainer
Paper Towel

Cooking Steps

Prep & Cook Apple
1

• 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.

Make Sauce
2

• 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.

Roast Sprouts
3

• 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.

Make Mashed Potatoes
4

• 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
5

• 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.

Serve
6

• 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 Feb 2026
  • Flavor: Many loved the apple rosemary pan sauce, calling it "delicious" and "to die for" 🍎. Some found it complemented the pork perfectly.
  • Ease of prep: Several noted the recipe was easy to follow, though some felt the timing and order of steps could be improved.
  • Suggestions: Consider starting the potatoes earlier; some preferred roasting potatoes instead of mashing. A few suggested adding garlic or extra seasoning to the sides.
  • Portions: Some wanted more Brussels sprouts or sauce; a few found the pork chops too small or thin.
  • Texture: Several mentioned the pork was juicy and tender, while others found it tough. Some felt the Brussels sprouts were too dry when roasted.
AI-generated from customer reviews

Reviews from our home cooks

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AnonymousCooked for 4 people
|Jan 11, 2021
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AnonymousCooked for 2 people
|May 7, 2021
A
AnonymousCooked for 4 people
|Apr 30, 2021
A
AnonymousCooked for 2 people
|May 8, 2021
A
AnonymousCooked for 2 people
|May 1, 2021
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AnonymousCooked for 2 people
|May 25, 2021
A
AnonymousCooked for 2 people
|Jul 16, 2022
A
AnonymousCooked for 2 people
|Sep 9, 2022
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Nicholene OlenickCooked for 2 people
|Jan 23, 2025
A
AnonymousCooked for 2 people
|Apr 30, 2021