Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Ingredients

• 2 Potatoes
• 1 Apples
• 2 cloves Garlic
• 1 Lemon
• 2 Pork
• 1 Zucchini
• 1 Chicken Stock
• 1 tbsp Vegetable Oil
• 1 1/2 tsp Sugar
• 2 tbsp Butter

Instructions

1. Preheat the oven to 450°F (230°C) and set racks to the top and middle positions. Wash and dry all produce. Dice the sweet potatoes into ½-inch pieces, toss them on a baking sheet with vegetable oil, salt, and pepper, and roast on the top rack for 12 minutes.
2. Meanwhile, halve and core the apple, then slice it thinly into half-moons. Peel and finely chop the garlic. Cut the lemon into wedges. Halve the zucchini lengthwise, then slice crosswise into ½-inch pieces. Place the zucchini on a second baking sheet, drizzle with oil, and season with salt and pepper.
3. Pat the pork chops dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook for 4–5 minutes per side, until browned and cooked through. Transfer to a plate and keep warm.
4. After the sweet potatoes have roasted for 12 minutes, place the baking sheet with the zucchini on the middle rack and continue roasting both vegetables for another 12–15 minutes, until tender and nicely browned.
5. While the vegetables finish roasting, melt the butter in the same skillet over medium-high heat. Add the apple slices, season with salt and pepper, and cook for 2–3 minutes, scraping up any browned bits from the pan. Add the garlic and cook for about 30 seconds until fragrant. Stir in the water, chicken stock concentrate, and sugar. Simmer for 3–5 minutes, until the apples are very tender and the sauce has thickened. Season to taste.
6. Remove the pan from the heat and stir in the remaining butter and a squeeze of lemon juice. Divide the pork chops, roasted sweet potatoes, and zucchini between plates. Spoon the apple sauce over the pork and finish the zucchini with a squeeze of lemon juice. Serve hot.

instructions_source: editorial-classic