Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
A rustic and robust dish featuring a harmonious blend of succulent roasted cuts paired with the delicate sweetness of caramelized apples and sweet potatoes. Roasted vegetables introduce layers of texture and vibrant color, creating a wholesome and comforting experience perfect for sophisticated home entertaining or a festive, North American-inspired dinner.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Adjust 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).
- 2Meanwhile, 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.
Nutrition
- Calories
- 404
- Protein
- 22.7g
- Carbs
- 16.8g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To get that perfect caramelization on the sweet potatoes and apples, avoid crowding the pan. Sear the meat separately until it's a deep golden brown before adding the fruits and veggies back in. To make this dish kosher, swap the pork for veal chops or juicy chicken thighs. Serve it over white rice to soak up all those sweet apple and zucchini juices.
Culinary reasoning
A rustic and robust dish featuring a harmonious blend of succulent roasted cuts paired with the delicate sweetness of caramelized apples and sweet potatoes. Roasted vegetables introduce layers of texture and vibrant color, creating a wholesome and comforting experience perfect for sophisticated home entertaining or a festive, North American-inspired dinner.