Cider-Dijon Pork Chops With Roasted Sweet Potatoes And Apples
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats
2
Preheat the oven to 450°F
3
Place a large rimmed baking sheet in the oven and heat until very hot
4
To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat
5
Season with salt and pepper
6
Carefully remove the baking sheet from the oven and spread the vegetables and apples on it
7
Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender
8
Meanwhile, cook the pork: Season the pork with salt and pepper
9
Heat a large heavy skillet over medium-high heat
10
Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife
11
Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes
12
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan
13
Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon
14
Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly
15
Remove from the heat and whisk in the butter to lightly thicken the sauce
16
Season to taste with salt and pepper
17
Divide the sweet potato mixture among four dinner plates
18
Place a pork chop alongside the vegetables on each plate
19
Drizzle with the pan sauce and serve
20
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats
21
Preheat the oven to 450°F
22
Place a large rimmed baking sheet in the oven and heat until very hot
23
To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat
24
Season with salt and pepper
25
Carefully remove the baking sheet from the oven and spread the vegetables and apples on it
26
Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender
27
Meanwhile, cook the pork: Season the pork with salt and pepper
28
Heat a large heavy skillet over medium-high heat
29
Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife
30
Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes
31
Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan
32
Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon
33
Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly
34
Remove from the heat and whisk in the butter to lightly thicken the sauce
35
Season to taste with salt and pepper
36
Divide the sweet potato mixture among four dinner plates
37
Place a pork chop alongside the vegetables on each plate
38
Drizzle with the pan sauce and serve