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Recipe·~1 h·gluten-freenut-free

Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

A pork dish from the American kitchen.

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

Method

  1. Serves 2
  2. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then).
  3. Meanwhile, halve and core apple; thinly slice into half-moons. Peel and finely chop garlic. Quarter lemon. Trim and halve 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.
  4. Pat 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 pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate.
  5. Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.
  6. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and season with salt and pepper. Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes. Season with salt and pepper.
  7. Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce. Top zucchini with a squeeze of lemon juice.

Source

This recipe is adapted from TheMealDB (id 52994), a free community-curated recipe API. Original listing: themealdb.com.

Per serving
Estimate · medium confidence
Servings1
620kcal
Calories
38g
Protein
55g
Carbs
28g
Fat
8.0 g
Fiber
18 g
Sugar
650 mg
Sodium
Iron14%
Calcium5%
Vitamin D3%
Vitamin C50%
Vitamin B1233%
Potassium31%

Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.

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