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Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini
This meal brings together pan-seared pork chops with a sweet-tart apple pan sauce, served alongside roasted sweet potatoes and zucchini. The vegetables roast in the oven while you cook the pork and build the sauce on the stovetop. The apple sauce gets a little body from chicken stock and sugar, then finished with butter and lemon juice for brightness. It's a straightforward approach that gets dinner on the table in about an hour.
1h 12mServes 4
Method
6 steps · 1h 12m total
- 01
Prep Sweet Potatoes
Preheat the oven to 450 degrees, adjusting racks to the top and middle positions. Wash and dry all produce, then dice the sweet potatoes into 1/2-inch pieces. Toss the diced sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper, and roast on the top rack for 12 minutes; the zucchini will join them shortly. - 02
Prep Apple, Garlic, Lemon, Zucchini
While the sweet potatoes roast, halve and core the apple, thinly slicing it into half-moons. Peel and finely chop the garlic, and quarter the lemon. Trim and halve the zucchini lengthwise, cutting it crosswise into 1/2-inch-thick half-moons, then toss it on a second baking sheet with a drizzle of oil and a pinch of salt and pepper and set aside.
