Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini


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2 Potatoes
1 Apples
2 cloves Garlic
1 Lemon
2 Pork
1 Zucchini
1 Chicken Stock
1 tbsp Vegetable Oil
1 1/2 tsp Sugar
2 tbsp Butter


Serves 2 1.
Adjust racks to top and middle positions and preheat oven to 450 degrees.
Wash and dry all produce.
Dice sweet potatoes into 1/2-inch pieces.
Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack for 12 minutes (we'll roast the zucchini then).
Meanwhile, halve and core apple; thinly slice into half-moons.
Peel and finely chop garlic.
Quarter lemon.
Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.
Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Set aside.
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, 4-5 minutes per side.
Turn off heat; transfer to a plate.
Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat.
Add apple and season with salt and pepper.
Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes.
Add garlic; cook until fragrant, 30 seconds.
Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4).
Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes.
Season with salt and pepper.
Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice.
Divide pork, zucchini, and sweet potatoes between plates.
Top pork with glazed apple sauce.
Top zucchini with a squeeze of lemon juice.

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