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Pork Chop and Apple Skillet with Roasted Sweet Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 4 bone-in pork chops
  • 2 apples, cored and sliced
  • 3 sweet potatoes, peeled and cubed
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup apple cider
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper

Instructions
 

  • Preheat the oven to 425 degrees. Toss the sweet potato cubes with 2 tablespoons olive oil, cinnamon, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges turn golden.
  • While the potatoes roast, season the pork chops with salt and pepper on both sides. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chops for 3 to 4 minutes per side until browned. Remove them to a plate.
  • Lower the heat to medium. Add the butter, onion, and garlic to the same skillet. Cook for 2 minutes until the onion softens. Stir in the apple slices and cook for another 3 minutes.
  • Pour in the apple cider and add the thyme. Return the pork chops to the skillet. Spoon some of the liquid over the chops and let everything simmer for 5 to 7 minutes until the pork reaches 145 degrees inside.
  • Serve the pork chops and apples with the roasted sweet potatoes on the side.

Notes

Use firm apples like Honeycrisp so they hold their shape during cooking. If the skillet sauce reduces too much, add a splash of water or extra cider. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop to keep the pork from drying out. For a milder flavor, swap the cinnamon on the sweet potatoes for a pinch of nutmeg.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Baking Sheet, Mixing Bowl