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Chicken & Prosciutto Cordon Bleu

Chicken & Prosciutto Cordon Bleu

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with Green Beans Amandine & Herbed Rice Pilaf

Yield: 2

Chicken is wrapped around rich prosciutto and Swiss cheese, breaded with panko and roasted to crispy perfection. It’s finished with a shallot-mustard-cream sauce and served with garlicky, buttery rice and green beans with crunchy almonds.
Prep: 10 Cook: 45

  • ¼oz parsley
  • 1lemon
  • 10oz chicken cutlets
  • 3TBS sour cream
  • ½oz sliced almonds
  • 1shallot
  • 6oz green beans
  • ½cup panko breadcrumbs
  • 1tsp garlic powder
  • 2oz prosciutto
  • 2slices Swiss cheese
  • ½cup basmati rice
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • 2TBS garlic herb butter
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Finely chop parsley. Halve, peel, and finely chop shallot. Trim green beans if necessary. Quarter lemon.

Melt 1 TBS plain butter in a medium pan over medium- high heat. Add panko and toast, stirring, until golden and fragrant, 2- to 3-minutes.

Turn off heat, transfer to a shallow dish and stir in garlic powder, half the parsley, and a pinch of salt and pepper. Wipe out pan.

Prep & roll chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap.

Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets.

Tip: Break cheese slices in half if necessary. Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.

Coat & roast chicken:

Brush stuffed chicken all over (including the open ends) with half the sour cream (you’ll use the rest later). Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet.

Roast on top rack until browned and cooked through, 18-20 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2- to 3-minutes.

Stir in rice, half the stock concentrates, and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans:

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5- to 7-minutes.

Remove pan from heat, stir in almonds and 1 TBS plain butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.

Make sauce:

Heat a drizzle of oil in pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3- to 5-minutes.

Tip: Reduce heat to medium low if shallot is browning too quickly.

Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2- to 3-minutes.

Remove pan from heat, stir in half the mustard, half the garlic herb butter, and remaining sour cream until melted and combined.

Finish & serve:

Fluff rice with a fork. Stir in the remaining garlic-herb-butter and remaining parsley, season with salt and pepper if desired.

Slice chicken crosswise.

Divide chicken, green beans, and rice pilaf between plates. Spoon sauce over chicken, top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Pesto Panko Chicken

Pesto Panko Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 4TBS pesto
  • 6oz green beans
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix panko:

Add 1 TBS butter to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

Divide potatoes, chicken, and green beans between plates. Serve.

Creamy Dill Pork Tenderloin

Creamy Dill Pork Tenderloin

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with Couscous & Green Beans

Yield: 2

succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce.
Prep: 5 Cook: 30

  • 6oz green beans
  • 1tsp chili flakes
  • 3TBS sour cream
  • ¼oz dill
  • 10oz pork tenderloin
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

Sear pork:

Pat pork dry with paper towels, season generously with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Turn off heat, transfer pork to one side of prepared baking sheet.

Roast pork & green beans:

Add green beans to empty side of baking sheet with pork, toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes.

Remove from oven, transfer pork to a cutting board to rest for 5 minutes.

Cook couscous:

Meanwhile, add couscous and 1 TBS butter to a small pot over medium-high heat. Cook, stirring, until butter has melted, and couscous is lightly toasted, 2- to 3-minutes.

Add ¾ cup water, half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Tip: Drain excess water if necessary.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water, bring to a simmer and cook 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBS butter and any resting juices from pork. Season with salt and pepper.

Finish & serve:

Fluff couscous with a fork and season with salt and pepper.

Slice pork crosswise.

Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.

Creamy Dijon Dill Chicken

Creamy Dijon Dill Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • ¼oz dill
  • 10oz chicken cutlets
  • 6oz green beans
  • 1oz chicken stock concentrate
  • 3TBS sour cream
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Hoisin-Glazed Pork Tenderloin

Hoisin-Glazed Pork Tenderloin

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with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

  • 2scallions
  • 1tsp garlic powder
  • 3TBS mayonnaise
  • 1TBS sesame seeds
  • 6oz green beans
  • 2TBS hoisin sauce
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1tsp sriracha
  • 6ml ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.

Firecracker Meatballs

Firecracker Meatballs

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with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

  • 2scallions
  • 1½TBS sour cream
  • 1tsp sriracha
  • ¼cup panko breadcrumbs
  • 1thumb ginger
  • 2TBS mayonnaise
  • 2tsp honey
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 10oz ground beef
  • 6oz green beans
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Miso Peach Pork Chops

Miso Peach Pork Chops

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with Ginger Rice & Green Beans

Yield: 2

In less than 5 minutes a delicious pan sauce with aromatic fresh ginger and garlic, umami-packed miso sauce concentrate, and sweet peach jam. It’s drizzled all over seared pork chops, then served with fluffy rice and tender green beans.
Prep: 10 Cook: 30

  • 1thumb ginger
  • 10oz pork chops
  • 1oz peach jam
  • 1clove garlic
  • 1lemon
  • 6oz green beans
  • ½cup jasmine rice
  • 1oz miso sauce concentrate
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a plate. Wipe out pan.

Roast green beans:

While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 10-12 minutes.

Make sauce:

Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds.

Add ¼ cup water, jam, and miso sauce concentrate. Cook, stirring, until thickened, 3- to 4-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Stir in a squeeze of lemon juice to taste.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and a pinch of salt if necessary.

Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side.

Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

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with Ginger Garlic Rice & Sesame Green Beans

Yield: 2

Apricot jam with balsamic vinegar makes a sweet, sticky, and tangy sauce for savory pork tenderloin. Served with jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil, drizzled with soy sauce for some serious umami.
Prep: 15 Cook: 45

  • 1¾-inch thumb ginger
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 1oz apricot jam
  • 1TBS sesame oil
  • 1clove garlic
  • 2scallions
  • 1shallot
  • 1oz chicken stock concentrate
  • 10oz pork tenderloin
  • 1TBS fry seasoning
  • 5tsp balsamic vinegar
  • 6oz green beans
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce (except green beans).

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. Halve, peel, and mince half the shallot.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic, cook until softened, 1- to 2-minutes.

Stir in rice, half the stock concentrate (you’ll use the rest later) and ¾ cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook pork:

Pat pork dry with paper towels, season all over with salt, pepper, and 1 tsp Fry Seasoning. .

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned and cooked through, 15-20 minutes.

Turn off heat, transfer to a cutting board to rest. Wash out pan.

Make glaze:

Melt 1 TBS butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2- to 3-minutes.

Stir in jam and vinegar, simmer until syrupy, 30-60 seconds.

Stir in ¼ cup water, remaining stock concentrate, and 1 tsp sugar. Bring to a boil, then lower heat, simmer until thickened, 3- to 4-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Cook green beans:

Pierce green bean bag with a fork, place bag on a plate. Microwave until tender, 1- to 2-minutes.

Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Stir any resting juices from pork into pan with glaze.

Slice pork crosswise.

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.

Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

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with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

  • 6oz carrots
  • ¼oz parsley
  • 5tsp white wine vinegar
  • 1oz chicken stock concentrate
  • 1½oz honey Dijon dressing
  • 1apple
  • 1yellow onion
  • ½oz walnuts
  • 4oz kale
  • 1tsp dried thyme
  • 10oz chicken cutlets
  • 2TBS crème fraîche
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

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with Apple Pan Sauce, Scallion Mashed Potatoes & (Brussels Sprouts or Green Beans)

Yield: 2 Servings

Brown Sugar Bourbon Seasoning is a mix of savory smoke and sweetness adds mouthwatering flavor to juicy pork chops.
Prefer your Brussels extra crispy? In step 2, arrange them cut sides down on the baking sheet. The flat sides provide more surface area for browning, which allows for deeper caramelization and crispier sprouts. Try this technique again the next time you roast potatoes.

  • 12oz red potatoes
  • 2scallions
  • 1TBS chicken stock concentrate
  • 8oz Brussels sprouts or 6 oz green beans
  • 1apple
  • 10oz pork chops
  • 11g brown sugar bourbon seasoning (McCormick’s Grill Mates)
  • salt and pepper
  • 2TBS sour cream
  • 1tsp olive oil
  • 2tsp cooking oil
  • ½tsp sugar
  • 2TBS butter

Cook potatoes:

Adjust rack to middle position and preheat oven to 425°F. 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.

Roast sprouts & prep:

While potatoes cook, trim and halve Brussels sprouts lengthwise.

Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast until lightly browned, 20-25 minutes.

-or-

Roast beans & prep:

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.

Cook pork:

Pat pork dry with paper towels and 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 pork begins to brown too quickly, reduce heat to medium. Turn off heat, transfer pork to a plate. Wipe out pan.

Make pan-sauce:

Heat 1 TBS butter and a drizzle of oil 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, and ½ tsp sugar.

Cook until sauce has thickened, and apple is tender, 5-7 minutes.

In the last 2 minutes of cooking, return pork to pan until warmed through.

Season with salt and pepper. Turn off heat.

Mash potatoes:

Mash potatoes until mostly smooth.

Stir in scallion greens, sour cream, 1 TBS butter, and a splash of reserved potato cooking liquid.

Season with salt and pepper. Keep covered until ready to serve.

TIP: If needed, add more reserved potato cooking liquid a splash at a time until potatoes are smooth and creamy.

Serve:

Divide pork, mashed potatoes, and (Brussels sprouts or beans) between plates. Top pork with apple pan-sauce and serve.