Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Steps

1. 1

   Preheat the oven to 450 degrees F. Wash and dry all produce. Dice the sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack for 12 minutes.

2. 2

   Meanwhile, halve and core the apple; thinly slice into half-moons. Peel and finely chop the garlic. Quarter the lemon. Trim and halve the 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.

3. 3

   Pat the pork dry with paper towels and season 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. Transfer to a plate.

4. 4

   Once the sweet potatoes have roasted for 12 minutes, transfer the baking sheet with zucchini to the middle rack and continue roasting until both veggies are browned and softened, about 12–15 minutes more.

5. 5

   Meanwhile, melt 1 tablespoon butter in the pan used for pork over medium-high heat. Add the apple and season with salt and pepper. Cook, scraping up browned bits, until the apple is slightly softened, 2–3 minutes. Add garlic; cook until fragrant, about 30 seconds. Add 1/2 cup water, stock concentrate, and 1.5 teaspoons sugar. Cook, stirring, until the sauce has thickened and the apple is very tender, 3–5 minutes. Season with salt and pepper.

6. 6

   Remove the pan with the apples from heat; stir in 1 tablespoon butter and a squeeze of lemon juice. Divide the pork, zucchini, and sweet potatoes between plates. Top the pork with the glazed apple sauce. Finish zucchini with a squeeze of lemon juice.