Roasted Pork Chops with Sweet Potatoes and Apples
- Total Time:
- Servings: 4
Photography: James Ransom
Source: Martha Stewart Living, February 2015
- 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
- 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
- 1/3 cup apple-cider vinegar
- 1/2 cup apple cider
- 1 teaspoon caraway seeds
- 2 apples, preferably Honeycrisp, thinly sliced, seeds removed
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. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
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 5 minutes. Sprinkle with caraway seeds. 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 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.