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Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples Recipe

Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples Recipe

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Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

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Ingredients:

Serving

4 boneless pork loin chops (each about 7 oz and 1 inch thick )
kosher salt and freshly ground black pepper
2 tbsp olive oil
1 cup apple cider
1 tbsp dijon mustard
2 tbsp unsalted butter, cut into 2 pieces
1 lb red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
2 pink lady or fuji apples, cored and cut lengthwise into eighths
1 large fennel bulb, trimmed and cut lengthwise into eighths
2 sprigs of fresh rosemary , cut into 1-inch pieces
2 tbsp olive oil
kosher salt and freshly ground black pepper

Directions:

1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.86 Kcal (1607 kJ)
Calories from fat	192.6 Kcal
		% Daily Value*
Total Fat	21.4g	33%
Cholesterol	48.01mg	16%
Sodium	162.28mg	7%
Potassium	894.7mg	19%
Total Carbs	34.09g	11%
Sugars	11.08g	44%
Dietary Fiber	5.29g	21%
Protein	13.99g	28%
Vitamin C	10mg	17%
Vitamin A	1.2mg	40%
Iron	2.3mg	13%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	125.58 Kcal (526 kJ)
Calories from fat	63.01 Kcal
		% Daily Value*
Total Fat	7g	33%
Cholesterol	15.71mg	16%
Sodium	53.09mg	7%
Potassium	292.71mg	19%
Total Carbs	11.15g	11%
Sugars	3.62g	44%
Dietary Fiber	1.73g	21%
Protein	4.58g	28%
Vitamin C	3.3mg	17%
Vitamin A	0.4mg	40%
Iron	0.8mg	13%
Calcium	24.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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