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 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.
Reviews from our home cooks
This meal was sooo good! The apple rosemary pan sauce was so delicious and complimented the pork perfectly. The roasted brussels sprouts were a hit as well (my kids love them!) This meal was a winner for everyone in my family!
The apple rosemary pan sauce really took this dish up a notch! The Brussels sprouts were done way before the rest. I think it would be better to have the potatoes prepped before starting to cook, and then cook them at the same time as the sprouts, or even before, because you can leave mashed potatoes sit on warm for a long time while making the pork and Brussels sprouts, and those need to be eaten right away.
Just a great cut of pork and an awesome apple and rosemary sauce! Mashed potatoes, as always were great. This is one of the easier recipes to prepare.
The apple rosemary pan sauce pairs incredibly well with the potatoes pork. The only thing I could think to improve this would be a way to spice up or sweeten the sprouts to pair a little better with the other flavors
Loved the Apple Rosemary pan sauce. Found that the brussels sprouts were very roasted but not tender after the stated time in the oven but they finished nicely in the microwave without losing the roasted flavor.
Reducing the sauce was hard - probably had too much liquid in it. I did not cut the apple pieces small enough but they were well cooked and tasted great in the pan sauce. Love the ease of roasting brussels sprouts and making mashed potatoes. Pork chops were great!
Loved the cooked apples with rosemary sauce over pork! Brussels sprouts are very tasty when cooked w/olive oil in oven. Recommend.
The pork chops were excellent, as were the roasted brussel sprouts. My husband's fave vegetable is brussel sprouts and he loved these - a new way of preparing. We didn't make the mashed potatoes - Yukon gold potations are wonderful just boiled. Not a fan of the apple pan sauce because i dislike mustard cooked in anything. I'll look for an alternative sauce recipe offering.
I don't like rosemary so I omitted that. But the apples and sauce were very tasty on the pork. I always enjoy mashed potatoes and Brussel sprouts. I put my own balsamic vinegar on them and they're tasty.
Pork chops were great and apple rosemary pan sauce. Ended up making baked potatoes instead as the little potatoes that came with the meal were really tiny with several blemishes making it almost pointless to peel fir mashed potatoes. Brussels spouts were a bit too large. Sorry to be picky but we would do this one again but need better quality vegetables.
