Skillet apple pork chops with roasted sweet potatoes & zucchini — juicy seared pork chops in a glossy apple-cider glaze, served with roasted veg. A cosy, balanced weeknight dinner.
- 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
Preparation
- Adjust the racks to the top and middle positions and preheat the oven to 450°F. Wash and dry all the produce. Dice the sweet potatoes into ½-inch pieces, toss on a baking sheet with a drizzle of oil, salt and pepper, and roast on the top rack for 12 minutes.
- Meanwhile, halve and core the apple and thinly slice into half-moons. Peel and finely chop the garlic. Quarter the lemon. Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper, and set aside.
- Pat the pork dry and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4–5 minutes per side, then turn off the heat and transfer to a plate.
- Once the sweet potatoes have roasted 12 minutes, transfer the zucchini sheet to the middle rack and continue roasting until both veg are browned and softened, 12–15 minutes more.
- Meanwhile, melt 1 tbsp butter in the pork pan over medium-high heat. Add the apple, season with salt and pepper, and cook, scraping up any browned bits, until slightly softened, 2–3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add ½ cup water, the stock concentrate and 1½ tsp sugar, and cook, stirring, until the sauce has thickened and the apple is very tender, 3–5 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in 1 tbsp butter and a squeeze of lemon juice. Divide the pork, zucchini and sweet potatoes between plates, top the pork with the glazed apple sauce, and finish the zucchini with a squeeze of lemon.
