Description
A delicious recipe for pan-seared pork chops served with a flavorful apple cider glaze and roasted sweet potatoes, apples, and onions. This dish balances savory pork with the sweetness of roasted fruit and a tangy, buttery glaze, making it a perfect hearty and comforting meal.
Ingredients
Scale
Roasted Vegetables & Apples
- 1 large sweet potato, peeled and cut into 1-2 inch chunks
- 1 medium onion, peeled and sliced into wedges
- 2 large apples, cored and sliced into about 8 slices each (peel on)
- 2 cloves garlic, smashed
- 1/3 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper (or to taste)
- 2 tablespoons brown sugar
Pork Chops & Glaze
- 4-5 pork chops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cups apple cider
- 1 cup chicken broth
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 1 tablespoon soy sauce
- 3 tablespoons butter
- Fresh thyme or rosemary for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper for easy cleanup.
- Prepare Vegetables and Apples: Chop the sweet potato into 1-2 inch chunks, peel and slice the onion into wedges, core and slice apples into 8 slices each, and smash the garlic cloves with the side of a chef’s knife.
- Combine Roasting Ingredients: Place the sweet potato, onion, apples, and smashed garlic into a large pan or baking sheet. Drizzle with 1/3 cup olive oil to coat evenly.
- Season Roasting Mix: In a small bowl, mix together cinnamon, garlic salt, kosher salt, pepper, and brown sugar. Sprinkle this spice mixture over the vegetables and apples. Use your hands or a wooden spoon to toss everything together until all pieces are well coated with oil and spices. Spread everything in a single layer on the baking sheet.
- Roast Vegetables and Apples: Roast in the preheated oven for about 30 minutes or until the sweet potatoes and apples are tender when pierced with a fork. Remove from the oven and keep warm.
- Prep Pork Chops: Pat pork chops dry with paper towels. Season both sides with salt and pepper. Using a sharp serrated knife, make 2 slits in the line of fat along the edge of each chop to prevent curling during cooking.
- Heat Skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to shimmer, indicating it is hot and ready.
- Sear Pork Chops: Add the pork chops to the skillet, ensuring they have plenty of space to brown properly. Sear for about 2 minutes on one side until golden brown, then flip and sear the other side. If cooking in batches, avoid crowding the pan to prevent steaming.
- Remove Pork Chops: Once both sides are golden, remove the pork chops from the skillet and set aside on a plate.
- Prepare Apple Cider Glaze: In the same skillet, add apple cider, chicken broth, apple cider vinegar, Dijon mustard, whole grain mustard, and soy sauce. Bring the mixture to a boil, then reduce heat to a simmer ensuring a gentle bubble.
- Simmer Glaze: Let the glaze simmer for about 5 minutes, or until it slightly thickens. Stir in 3 tablespoons of butter and continue simmering until melted and incorporated.
- Finish Cooking Pork Chops: Return pork chops and any accumulated juices to the skillet. Cover and simmer for an additional 5 to 15 minutes depending on chop thickness, until pork reaches an internal temperature of 145°F (63°C). Remove chops once cooked to avoid toughness. If using thin chops, consider removing them early to let the sauce thicken further.
- Serve: Plate the pork chops alongside the roasted sweet potatoes, apples, and onions. Drizzle the apple cider glaze over the pork and veggies or combine the roasted vegetables directly in the glaze pan for serving.
- Garnish: Finish the dish with fresh thyme or rosemary sprigs for an aromatic touch.
Notes
- Use a meat thermometer to ensure pork chops are cooked perfectly to 145°F for safe and juicy results.
- If pork chops are thick, adjust simmering time accordingly to ensure they cook through without drying out.
- Making slits in the fat helps keep chops flat while searing and prevents curling.
- Don’t overcrowd the pan when searing pork chops to get a nice golden crust instead of steaming.
- Leftover apple cider glaze can be stored in the fridge and used as a flavorful sauce for other dishes.
