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Brown Sugar Bourbon Chicken with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans

Pork chops are always a dinner winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors…big time. Sweet and savory is the name of the game here. Tender chops are coated in brown sugar bourbon spice (which is all kinds of savory-sweet in and of itself), then seared and topped with a buttery apple pan sauce. Roasted green beans and scallion-flecked mashed potatoes pair perfectly with the main event. Prepare yourself for a flavor explosion.

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Calorie Smart Seasonal Protein Smart dinners
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz potatoes
  • 6 oz green beans
  • 1 apple
  • 2 scallions
  • 10 oz chicken cutlets
  • 10.8 gr brown sugar bourbon seasoning
  • 1 chicken stock concentrate
  • 1.5 tbsp sour cream
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp olive oil
  • 0.5 tsp sugar
  • 2 tbsp butter
  • 24 oz potatoes
  • 12 oz green beans
  • 1 apple
  • 2 scallions
  • 20 oz chicken cutlets
  • 21.6 gr brown sugar bourbon seasoning
  • 2 chicken stock concentrates
  • 3 tbsp sour cream
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp olive oil
  • 1 tsp sugar
  • 4 tbsp butter

Instructions

  1. • Adjust rack to middle position and
    preheat oven to 425 degrees. Wash and
    dry produce.
    • 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 tender, 15-20 minutes.
    • Reserve ½ cup potato cooking liquid,
    then drain and return potatoes to pot.
    • Keep covered off heat until ready to
    mash in step 5.
  2. • While potatoes cook, pat pork dry with
    paper towels. Season all over with Brown
    Sugar Bourbon Seasoning.
    • Heat a drizzle of oil in a large pan over
    medium-high heat. Add pork and cook
    until browned and cooked through,
    4-6 minutes per side. TIP: If the pork
    begins to brown too quickly, reduce
    heat to medium.
    • Turn off heat; transfer pork to a plate.
    Wipe out pan.
    Swap in chicken for pork; cook until
    cooked through, 3-5 minutes per
    side. Turn off heat; transfer to a plate.
    Wipe out pan.
  3. • While pork cooks, trim green beans if
    necessary. Toss on a baking sheet with a
    drizzle of olive oil, salt, and pepper.
    • Roast on middle rack until lightly
    browned, 12-15 minutes.
    • Meanwhile, halve, core, and dice apple
    into ¼-inch pieces. Trim and thinly slice
    scallions, separating whites from greens.
  4. • Melt 1 TBSP butter (2 TBSP for
    4 servings) in pan used for pork over
    medium-high heat. Add apple and
    scallion whites; season with salt and
    pepper. Cook, stirring occasionally, until
    golden, 4-6 minutes.
    • Stir in stock concentrate, ½ cup water
    (¾ cup for 4), and ½ tsp sugar (1 tsp for 4).
    Cook until sauce has thickened and apple
    is tender, 5-7 minutes.
    • In the last 2 minutes, return pork to pan
    until warmed through. Season with salt
    and pepper. Turn off heat.
    Use pan used for chicken here.
  5. • Mash potatoes until mostly smooth.
    • Stir in scallion greens, sour cream,
    1 TBSP butter (2 TBSP for 4 servings),
    and a splash of reserved potato cooking
    liquid. Season with salt and pepper.
    TIP: If needed, add more potato cooking
    liquid a splash at a time until potatoes
    are smooth and creamy.
  6. • Divide pork, mashed potatoes, and
    green beans between plates. Top pork
    with apple pan sauce and serve.
    Chicken is fully cooked when internal temperature reaches 165°.