Chicken & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Apple
¼ ounce
Rosemary
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
8 ounce
Brussels Sprouts
12 ounce
Potatoes
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve and core apple; dice one half into 1⁄4-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, 1⁄2 cup water (3⁄4 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.
• 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.
• While Brussels sprouts roast, dice potatoes into 1⁄2-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 1⁄2 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.
Swap in chicken* for pork; cook until cooked through, 3-5 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.
Chicken is fully cooked when internal temperature reaches 165°.
