Pan Seared Pork Chops with Roast Apples & Sweet Potatoes
I adapted this recipe from one I found on Epicurious years ago. It became an old standby for me in the Fall and I was so excited to be able to rework it using DeNigris products!
Pork chops are one of the fastest and easiest proteins to cook. It used to be that you had to cook them to death, but we now know that “medium” pork is acceptable! The accompanying veggies are so delicious and the pan sauce ties the whole dish together.
Definitely give this one a shot and you might just find yourself adding it to your regular weeknight dinner rotation!
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Pan Seared Pork Chops w/ Roast Apple, Fennel & Sweet Potato
Serves 4
4 boneless pork loin chops from Fossil Farms
salt & pepper to taste
3/4 cup DeNigris apple cider vinegar
1 tablespoon Dijon mustard
2 Tbs. honey
2 tablespoons unsalted butter, cut into 2 pieces
Vegetables and Apples
1 pound red-skinned sweet potatoes (yams), cut into wedges
2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary, chopped
2 tablespoons olive oil
salt & pepper to taste
Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F.
To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Spread the vegetables and apples on to a parchment paper lined baking sheet. Make sure they’re in a single layer. Roast for 20 minutes. Toss the veggies with a spoon or spatula and return to the oven for another 20 minutes.
Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat until almost smoking - I HIGHLY recommend cast iron for this. Add the chops to the skillet and cook for about 5 minutes per side, or until a meat thermometer reads 155°. Remove the chops from the pan onto a plate. Leave all the fat and juices from the chops in the pan.
Reduce heat to medium-low heat, add the apple cider vinegar, and bring to a simmer, scraping up the brown bits with a wooden spoon. Allow to reduce by at least half - about 8 minutes. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.