Recipe: Try These Roasted Pork Chops With Sweet Potatoes And Apples

This autumnal one-dish meal shows off apples, sweet potatoes and sweet onions. The vegetables soak up pan juices that are spiked with apple cider and apple vinegar. They cook along with thick-cut pork chops, meaty bone-in wonders that provide plenty of juicy flavor. The recipe calls for 4 chops, but I buy 3 large porterhouse-cuts because they fit better in my skillet, allowing enough room for the fruit and vegetables to surround them.

Use the variety of sweet potatoes that you prefer.  I use the lighter skinned variety that has flaky yellow flesh. But if you like the darker variety with red-brown skin and bright orange flesh (often labeled yams), they will be delicious as well.

Roasted Pork Chops with Sweet Potatoes and Apples

Yield: 3 large servings, or with chops halved 6 smaller servings


3 bone-in (porterhouse) bone-in pork chops, about 10 ounces each, 1-inch thick

Coarse salt and freshly ground black pepper, see cook’s notes

1 tablespoon extra-virgin olive oil

2 medium sweet potatoes, scrubbed and cut into 1/4-inch rounds

1 large sweet onion, such a Maui, Walla Walla or Vidalia, cut into 1/4-inch thick rounds

1/3 cup apple cider vinegar, preferably unfiltered

1/2 cup unsweetened apple cider (or apple juice)

1 teaspoon caraway seeds

2 apples, preferably Honeycrisp, thinly sliced horizontally, seeds removed

Garnish: minced Italian parsley

Cook’s notes I like to season the chops with either Spike Original or Lawry’s Seasoned Salt.


1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes total. Transfer to plate.

2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 10 to 12 minutes, Sprinkle with caraway seeds.

3. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 140 degrees, about 10 to 13  minutes. Allow to rest 5 minutes. Serve with pan juices spooned on top.

Source: adapted from “Martha Stewart’s Vegetables” (Clarkson Potter, $29.50)





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Recipe: Try these roasted pork chops with sweet potatoes and apples
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