Skillet Apple Pork Chops with Roasted Sweet Potatoes & Zucchini

Ingredients

• 500 gSweet potato
• 180 gApple
• 2 pcsGarlic
• 1 pcsLemon
• 360 gPork chop
• 200 gZucchini
• 1 pcsBouillon cube
• 1 tbspOil
• 1.5 tspSugar
• 2 tbspButter
• 120 mlWater
• 1 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Prep & Preheat

   • Adjust oven racks to top and middle positions and preheat oven to 230 °C (450 °F).
   • Dice sweet potatoes into ~1–1.5 cm cubes. Toss on a baking sheet with a drizzle of vegetable oil, salt and pepper and place on the top rack; roast 12 minutes.
2. 2

   Prepare produce

   • Halve, core and thinly slice the apple. Mince the garlic. Quarter the lemon.
   • Trim and halve the zucchini lengthwise and slice into 1.5 cm half-moons. Toss zucchini on a second baking sheet with oil, salt and pepper and set aside.
3. 3

   Sear pork chops

   • Pat pork chops dry and season with salt and pepper.
   • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook 4–5 minutes per side until browned and cooked through. Transfer to a plate.
4. 4

   Finish roasting

   • After the sweet potatoes have roasted 12 minutes, put the zucchini sheet on the middle rack and continue roasting both sheets 12–15 minutes more until browned and tender.
5. 5

   Make apple glaze

   • Melt 1 TBSP butter in the pan used for pork over medium-high heat.
   • Add apple, season, cook 2–3 minutes; add garlic and cook 30 seconds. Add 120 ml water, chicken stock cube and 1½ tsp sugar. Cook until sauce thickens and apples are very tender, 3–5 minutes.
   • Remove from heat and stir in remaining 1 TBSP butter and a squeeze of lemon juice.
6. 6

   Serve

   • Divide pork, sweet potatoes and zucchini between plates. Top pork with the glazed apple sauce and finish zucchini with a squeeze of lemon.