Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

6 steps · 1h 12m total

1. 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.
2. 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.
3. 03

   Sear Pork Chops

   Pat the pork chops dry with paper towels and season them 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, about 4-5 minutes per side, then turn off the heat and transfer them to a plate.
4. 04

   Roast Zucchini

   Once the sweet potatoes have roasted for 12 minutes, transfer the baking sheet with the zucchini to the middle rack. Continue roasting both vegetables until they are browned and softened, about 12-15 minutes more.
5. 05

   Make Apple Pan Sauce

   Meanwhile, melt 2 tablespoons butter in the pan used for the pork over medium-high heat. Add the sliced apple and season with salt and pepper, cooking and scraping up any browned bits from the bottom of the pan until the apple is slightly softened, about 2-3 minutes, then stir in the garlic and cook until fragrant, about 30 seconds. Pour in 3/4 cup water, the stock concentrate, and 3 teaspoons sugar, then cook, stirring until the sauce has thickened and the apple is very tender, about 3-5 minutes, seasoning with salt and pepper.
6. 06

   Finish Sauce and Serve

   Remove the pan with the apple sauce from the heat and stir in 2 tablespoons butter and a squeeze of lemon juice. Divide the pork, zucchini, and sweet potatoes among plates. Spoon the glazed apple sauce over the pork, and finish the zucchini with another squeeze of lemon juice.