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…