Sunday, November 8, 2015

Pork Chops with Crispy Sweet Potatoes with Apple Cider Reduction

So I got a little overzealous with my fall enthusiasm and had about 2 pounds of apples to use before they got all mushy this week.  Bust out the sweet potatoes, and sage, and pork chops!

This was an easy and deliciously filling weeknight meal and it made our house smell really good.

Pork Chops with Crispy Sweet Potatoes and Apple Cider Reduction
Recipe inspired by Curtis Stone's Cider-Dijon Pork Chops
Ingredients:

  • 4 thin-cut bone-in pork chops
  • 3 tbs. olive oi
  • 2 medium sweet potatoes, peeled and cut into 1/4" long slices
  • 1 onion, sliced into wedges
  • 2 small Fuji apples, sliced in wedges
  • about 10 sage leaves
  • 2 tbs. butter
  • 1 tbs. Dijon mustard
  • 1/2 c. apple cider vinegar
  • salt and pepper
Directions:

  1. Preheat a sheet pan in the oven at 450 degrees.  In a large bowl, toss sweet potatoes, onion, apples, and sage leaves in 2 tbs. olive oil.  Season with salt and pepper.  Spread mixture on pre-heated sheet pan and roast for about 15-20 minutes or until golden brown and crispy, turning ingredients over once during cooking time.  The preheated sheet pan allows the sweet potatoes to get really crispy on all sides.
  2. Meanwhile, in a large skillet, heat olive oil over medium-high heat.  Pat pork chops dry and season both sides with salt and pepper.  Cook in skillet for about 5 minutes per side, or until cooked through (internal temperature of 145 F).
  3. Remove pork chops and keep warm on a plate under a foil tent.  Add butter and Dijon mustard to the remaining pan juices over medium-high heat.  De-glaze pan with apple cider vinegar and cook until volume reduced to about half.
  4. Plate pork chops.  Drizzle sauce over pork and serve with side of roasted vegetables.



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