Pork Chops with Apples, Roasted Sweet Potato and Zucchini

Name: Pork Chops with Apples, Roasted Sweet Potato and Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 2 pcs Sweet potato; 1 pcs Apple; 2 clove Garlic; 1 pcs Lemon; 2 pcs Pork chops; 1 pcs Zucchini; 250 ml Chicken broth; 1 tbsp Vegetable oil; 1.5 tsp Sugar; 2 tbsp Butter; to taste Salt; to taste Black pepper

Juicy pork chops in a tender apple sauce paired with crispy roasted sweet potato and zucchini. A simple yet impressive dinner dish.

Ingredients

2 pcs Sweet potato
1 pcs Apple
2 clove Garlic
1 pcs Lemon
2 pcs Pork chops
1 pcs Zucchini
250 ml Chicken broth
1 tbsp Vegetable oil
1.5 tsp Sugar
2 tbsp Butter
to taste Salt
to taste Black pepper

Instructions

Preheat the oven to 230°C, positioning the racks at the top and middle positions. Wash and dry all vegetables and fruit. Cut the sweet potato into 1 cm cubes. Arrange on a baking sheet, drizzle with oil, season with salt and pepper. Place on the top rack in the oven.
Meanwhile, cut the apple in half, remove the core and slice thinly. Peel and mince the garlic finely. Cut the lemon into quarters. Trim the ends of the zucchini, cut lengthwise in half, then slice crosswise into 1 cm thick half-moons. Arrange on a second baking sheet, drizzle with oil, season with salt and pepper. Set aside.
Pat the pork chops dry with paper towels, season generously with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Add the chops and cook for 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate.
After 12 minutes, place the baking sheet with zucchini on the middle rack and continue roasting both sheets for another 12–15 minutes until the vegetables are golden and tender.
While the vegetables are roasting, melt 1 tablespoon of butter in the same skillet over medium-high heat. Add the sliced apple, season with salt and pepper. Cook for 2–3 minutes, scraping up any browned bits from the bottom of the skillet, until the apple softens. Add the garlic and cook for another 30 seconds until fragrant. Pour in 125 ml of water, add the broth and sugar. Simmer, stirring, for 3–5 minutes until the sauce thickens and the apple becomes completely soft. Season with salt and pepper to taste.
Remove the skillet from heat, stir in the remaining 1 tablespoon of butter into the sauce and squeeze the lemon juice into it. Divide the pork chops, zucchini and sweet potato among plates. Spoon the apple sauce over the chops and drizzle the zucchini with lemon juice before serving.