American · Pork
Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
Juicy pork chops topped with caramelized apples in a sweet butter sauce, served with roasted sweet potatoes and zucchini. This autumn-inspired meal combines savory pork with sweet apples for a comforting and well-balanced dinner.
The Method
Instructions
Alright, first things first, let's get that oven ready. Move your oven racks so one is positioned at the top and the other in the middle, then go ahead and preheat your oven to a toasty 450 degrees . While that's warming up, give all your produce a good wash and dry,nothing worse than gritty veggies! Now, take those sweet potatoes and chop them into about 1/2 inch pieces . You want them bite sized so they roast evenly. Toss these cubes on a baking sheet and drizzle them lightly with some vegetable oil. Sprinkle on a pinch of salt and pepper to give them a nice base of seasoning. Slide this baking sheet onto the top rack of your oven and let those sweet potatoes roast for about 12 minutes . They'll start to get tender and a little golden,that's exactly what we want before adding the zucchini.
While the sweet potatoes are doing their thing, let's prep the rest of the produce. Take your apple and cut it in half, removing the core. Then slice it thinly into half moon shapes,this will help it cook quickly and evenly later on. Next, peel and finely chop the garlic; you want those little pieces to release their flavor without overwhelming the dish. Quarter the lemon so you're ready to squeeze fresh juice at the end. Now grab your zucchini: trim off the ends, slice it lengthwise in half, and then cut into 1/2 inch thick half moons . Toss the zucchini on a second baking sheet with a drizzle of oil and a light sprinkle of salt and pepper, then set this aside for now,we'll roast it right after the sweet potatoes.
Okay, time to cook the pork chops. Pat them dry really well with paper towels; this helps you get a better sear. Season both sides generously with salt and pepper. Heat a drizzle of oil in a large pan over medium high heat , then add the pork chops. You want to cook them until they're beautifully browned and cooked through, which usually takes about 4 to 5 minutes per side . Keep an eye on them so they develop that nice crust without burning. When they're done, turn off the heat and move the chops to a plate to rest for a bit. This resting step helps keep them juicy.
By now your sweet potatoes should have roasted their first 12 minutes and be starting to turn tender and golden. Go ahead and slide the baking sheet with your prepped zucchini onto the middle rack of the oven, right below the sweet potatoes. Roast both veggies together for another 12 to 15 minutes , until they're nicely browned and softened. You'll want to give them a stir halfway through if you have the time to help them cook evenly, but it's not a must.
While the veggies roast, let's make that delicious apple sauce to top the pork. Melt 1 tablespoon of butter (or 2 tablespoons if you're cooking for 4) in the pan you used for the pork over medium high heat . This will pick up all those gorgeous browned bits left behind, adding tons of flavor. Toss in your sliced apple and season with a pinch of salt and pepper. Cook, stirring occasionally, for about 2 to 3 minutes until the apples just start to soften. Then add the chopped garlic and cook for just 30 seconds more until you can smell that lovely garlic aroma,don't let it burn!
Next, pour in 1/2 cup of water (or 3/4 cup for 4 servings), stir in the chicken stock concentrate, and add 1 1/2 teaspoons of sugar (or 3 teaspoons for 4). Keep stirring this mixture as it simmers; you want the sauce to thicken and the apples to become really tender, which should take about 3 to 5 minutes . Taste and adjust salt and pepper as needed. This sauce is going to be sweet, tangy, and perfect for spooning over your pork.
When the sauce is just right, remove the pan from the heat. Stir in another tablespoon of butter (or 2 tablespoons for 4 servings) and squeeze in some fresh lemon juice to brighten everything up. Now it's time to plate! Divide the pork chops, roasted zucchini, and sweet potatoes between your plates. Spoon that glossy, warm apple glaze over the pork, and finish the zucchini with a little squeeze of lemon juice for a fresh pop of flavor. Enjoy this cozy, comforting meal,you've earned it!
While the sweet potatoes are doing their thing, let's prep the rest of the produce. Take your apple and cut it in half, removing the core. Then slice it thinly into half moon shapes,this will help it cook quickly and evenly later on. Next, peel and finely chop the garlic; you want those little pieces to release their flavor without overwhelming the dish. Quarter the lemon so you're ready to squeeze fresh juice at the end. Now grab your zucchini: trim off the ends, slice it lengthwise in half, and then cut into 1/2 inch thick half moons . Toss the zucchini on a second baking sheet with a drizzle of oil and a light sprinkle of salt and pepper, then set this aside for now,we'll roast it right after the sweet potatoes.
Okay, time to cook the pork chops. Pat them dry really well with paper towels; this helps you get a better sear. Season both sides generously with salt and pepper. Heat a drizzle of oil in a large pan over medium high heat , then add the pork chops. You want to cook them until they're beautifully browned and cooked through, which usually takes about 4 to 5 minutes per side . Keep an eye on them so they develop that nice crust without burning. When they're done, turn off the heat and move the chops to a plate to rest for a bit. This resting step helps keep them juicy.
By now your sweet potatoes should have roasted their first 12 minutes and be starting to turn tender and golden. Go ahead and slide the baking sheet with your prepped zucchini onto the middle rack of the oven, right below the sweet potatoes. Roast both veggies together for another 12 to 15 minutes , until they're nicely browned and softened. You'll want to give them a stir halfway through if you have the time to help them cook evenly, but it's not a must.
While the veggies roast, let's make that delicious apple sauce to top the pork. Melt 1 tablespoon of butter (or 2 tablespoons if you're cooking for 4) in the pan you used for the pork over medium high heat . This will pick up all those gorgeous browned bits left behind, adding tons of flavor. Toss in your sliced apple and season with a pinch of salt and pepper. Cook, stirring occasionally, for about 2 to 3 minutes until the apples just start to soften. Then add the chopped garlic and cook for just 30 seconds more until you can smell that lovely garlic aroma,don't let it burn!
Next, pour in 1/2 cup of water (or 3/4 cup for 4 servings), stir in the chicken stock concentrate, and add 1 1/2 teaspoons of sugar (or 3 teaspoons for 4). Keep stirring this mixture as it simmers; you want the sauce to thicken and the apples to become really tender, which should take about 3 to 5 minutes . Taste and adjust salt and pepper as needed. This sauce is going to be sweet, tangy, and perfect for spooning over your pork.
When the sauce is just right, remove the pan from the heat. Stir in another tablespoon of butter (or 2 tablespoons for 4 servings) and squeeze in some fresh lemon juice to brighten everything up. Now it's time to plate! Divide the pork chops, roasted zucchini, and sweet potatoes between your plates. Spoon that glossy, warm apple glaze over the pork, and finish the zucchini with a little squeeze of lemon juice for a fresh pop of flavor. Enjoy this cozy, comforting meal,you've earned it!
Pairs Well With
