Dinner

Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Name: Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 sweet potatoes, diced into 1/2-inch pieces; 1 apple, halved, cored, and thinly sliced into half-moons; 2 cloves garlic, peeled and finely chopped; 1 lemon, quartered; juiced for serving; 2 pork chops, patted dry and seasoned; 1 zucchini, trimmed, halved lengthwise, and cut into 1/2-inch-thick half-moons; 1 chicken stock concentrate; 1 tbsp vegetable oil, divided; 1 1/2 tsp sugar; 2 tbsp butter, divided; 1/2 cup water; salt, to taste; black pepper, to taste

Seared pork chops are finished with a sweet apple pan sauce and served with roasted sweet potatoes and zucchini.

35 min
730 kcal
American

Mellowpan tip: Every timed step gets its own timer in cook mode.

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Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Ingredients

For 2 servings

Steps

Step 1:
Adjust oven racks to the top and middle positions and preheat the oven to 450°F.
Step 2:
Wash and dry all produce.
Step 3:
Dice the sweet potatoes into 1/2-inch pieces.
Step 4:
Toss the sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
Step 5:
Roast the sweet potatoes on the top rack for 12 minutes.
12 min
Step 6:
Meanwhile, halve and core the apple, then thinly slice it into half-moons.
Step 7:
Peel and finely chop the garlic.
Step 8:
Quarter the lemon.
Step 9:
Trim and halve the zucchini lengthwise, then cut it crosswise into 1/2-inch-thick half-moons.
Step 10:
Toss the zucchini on a second baking sheet with a drizzle of oil and a pinch of salt and pepper; set aside.
Step 11:
Pat the pork dry with paper towels and season all over with salt and pepper.
Step 12:
Heat a drizzle of oil in a large pan over medium-high heat.
Step 13:
Add the pork and cook until browned and cooked through, 4–5 minutes per side; turn off the heat and transfer to a plate.
4–5 min
Step 14:
Once the sweet potatoes have roasted for 12 minutes, transfer the baking sheet with zucchini to the middle rack and continue roasting until both vegetables are browned and softened, 12–15 minutes more.
12–15 min
Step 15:
Meanwhile, melt 1 tablespoon butter in the pan used for the pork over medium-high heat.
Step 16:
Add the apple, season with salt and pepper, and cook while scraping up any browned bits from the bottom of the pan until the apple is slightly softened, 2–3 minutes.
2–3 min
Step 17:
Add the garlic and cook until fragrant, 30 seconds.
Step 18:
Add 1/2 cup water, the chicken stock concentrate, and 1 1/2 teaspoons sugar; cook, stirring, until the sauce has thickened and the apple is very tender, 3–5 minutes.
3–5 min
Step 19:
Season the apple sauce with salt and pepper.
Step 20:
Remove the pan from the heat and stir in the remaining 1 tablespoon butter and a squeeze of lemon juice.
Step 21:
Divide the pork, zucchini, and sweet potatoes between plates.
Step 22:
Top the pork with the glazed apple sauce.
Step 23:
Top the zucchini with a squeeze of lemon juice.