I hope your week is off to a great start! Now that it’s fall that means apples are in season and they juicy and crisp! I can’t believe how great the apples in Wisconsin are, who would have thought Wisconsin would have such great apples? Honey crisp is my favorite and they play a key role in this excellent fall dish.
I found this recipe in Curtis Stone’s cookbook What’s for Dinner? and it’s a simple dish to make on a weeknight. I hope you enjoy it as much as we did!
Cider Pork Chops with Sweet Potatoes & Apples
4 boneless pork loin chops
Fresh black pepper
2 tbsp olive oil
1 c apple cider
1 tbsp dijon mustard
2 tbsp butter
1 lb sweet potatoes, peeled and cut into 2 inch pieces
2 honey crisp apples, cored and cut into 2 inch pieces
1. Remove the pork from the refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 400 degrees F and place a baking sheet in the oven while it preheats.
2. To cook the sweet potatoes and apples, toss in a large bowl with rosemary, olive oil, salt and pepper. Carefully remove the baking sheet from the oven and spread the sweet potatoes and apples on it. Roast, turning halfway through, for about 15 minutes or until the sweet potatoes are fork tender.
3. Season the pork with salt and pepper. Heat a large heavy skillet over medium high heat. Add the olive oil, then add the shops to the skillet and cook for about 5 minutes per side. Transfer to a platter and let stand for 5 minutes.
4. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk the butter to lightly thicken the sauce. Season to taste with salt and pepper.
5. Divide the sweet potato mixture and pork chops among four dinner plates. Drizzle with the pan sauce and serve.